4 Serves
30 Mins
7 g
5 g
14 g
Preheat your oven to 230°C. Slice the eggplant into rounds, brush them with olive oil, and place them on a baking sheet.
Ingredients, vitamins, and health benefits
Eggplant
Olive Oil
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KenyanVitamin E
2 mg / 15 mgVitamin K
74 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
276 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
162 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
490 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Roast the eggplant rounds in the oven for 10 minutes until they begin to soften.
Remove the baking sheet from the oven. Top each eggplant round with a spoonful of chopped tomatoes, a sprinkle of oregano, and fresh basil leaves.
Add a generous layer of grated white cheese over the toppings and return to the oven for an additional 5 minutes, or until the cheese is melted and golden brown.
Tomato
Oregano
Basil
White Cheese
Vitamin A
100 µg / 900 µgVitamin C
10 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
74 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
276 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
162 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g