Photo: K8
Aubergine Gratin
20 ingredients
Serves 2
openrecipes
Comforting yet healthy, and simple enough to be a work night favourite.
Estimated Nutrition (whole recipe, rough)
1257
Calories
41g
Protein
24g
Fat
217g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the sauce
- 1 tbsp extra virgin olive oil
- 1 small red onion, diced
- 3 garlic cloves, crushed
- 1 tsp mixed herbs
- 4 chestnut mushrooms, sliced thinly
- 1/2 courgette, sliced via your preferred method. For textured sauces I half 2mm slices into semi circles.
- 400g tin of chopped tomatoes
- 1/2 tsp sugar
- Splash of Tabasco (optional)
- Salt and freshly ground black pepper
- (This makes a good standard pasta sauce base and is freezable, so feel free to double the ingredients if you want more to save)
- For the Gratin
- 1 aubergine, cut length ways into 5mm slices
- 1/2 courgette, sliced into 2mm rounds.
- Parmesan
- On the side (pick one, all, or none!)
- Warm crusty bread
- Brown rice
- Steamed spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes