Eggplant Melanzane with Buffalo Mozzarella
with Parmigiano Reggiano and fresh basilCalories
:
498 kcalProtein
:
19.4g proteinTotal
:
45 minutesDifficulty
:
MediumExtra Veggies
-30% carbs
Calorie Smart
Allergens:
- Melk (inclusief lactose)
This recipe provides 525 g vegetables per portion
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Eggplant
½ piece
Onion
½ piece
Garlic
½ piece
Tomato
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
½ sachet(s)
Dried oregano
½ sachet(s)
Italian seasoning
½ pack
Chopped tomatoes
½ bulb(s)
Buffalo mozzarella
(Contains: Melk (inclusief lactose))
20 g
Arugula & lamb's lettuce
Not included in your delivery
1 tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Balsamic vinegar
¼ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2083 kJ
Calories498 kcal
Fat34.5 g
Saturated Fat14.3 g
Carbohydrate25 g
Sugar19.1 g
Dietary Fiber10.2 g
Protein19.4 g
Salt1.9 g
Potassium592.1 mg
Calcium36.8 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Grater
•Sautépan or large frying pan
•Oven Dish
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 210°C. Slice the eggplant lengthways into 0.5cm thick slices.
- Transfer to a parchment-lined baking sheet and coat with a drizzle of olive oil.
- Season with salt and pepper to taste. Roast the eggplant for 12 - 15 minutes in the oven.
- Leave the oven on when finished to use later.
2
- Finely chop the onion and press or mince the garlic.
- Dice the tomato.
- Finely grate the Parmigiano Reggiano and tear the basil into small pieces.
3
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the onion and garlic for 1 - 2 minutes.
- Add the tomato, oregano, Italian seasoning, chopped tomatoes and half of the balsamic vinegar, then crumble in the stock cube (see pantry for amount).
- Season with salt and pepper to taste and let the sauce cook for 2 - 3 minutes over low heat.
4
- Spread a layer of tomato sauce over the bottom of an oven dish, followed by a layer of eggplant, and then another layer of tomato sauce.
- Repeat this until you've used all the eggplant, ending with a layer of eggplant.
- Tear the buffalo mozzarella into small pieces. Scatter the mozzarella and three-quarters of the Parmigiano Reggiano over the top.
- Bake the melanzane in the oven for 10 - 15 minutes, or until the cheese has melted and turned golden brown.
5
- In the meantime, mix the extra virgin olive oil with the rest of the balsamic vinegar.
- Add the arugula and lamb's lettuce and toss with the dressing.
6
- Serve the melanzane on plates with the salad to the side.
- Scatter the rest of the Parmigiano Reggiano over the salad.
- Garnish the melanzane with the basil.
