4 Serves
50 Mins
Peel the eggplant and dice it into half-inch pieces. Heat a portion of the olive oil in a heavy-gauge skillet over medium-high heat.
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FrenchVitamin E
2 mg / 15 mgVitamin K
4 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
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
79 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
311 mg / 4,700 mgSodium
433 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Sauté the diced eggplant for 2-3 minutes until slightly softened, then remove from the pan and place on paper towels to drain excess oil.
Preheat your oven to 190°C. Transfer the drained eggplant into a small oval casserole dish.
Using a sharp knife, slice the zucchini, yellow squash, and tomatoes into even half-inch rounds. Slice the Brie cheese into half-inch pieces.
Arrange the sliced zucchini, yellow squash, Brie, and tomatoes in a shingled pattern inside the casserole dish, working from the outer edge toward the center.
Drizzle the remaining olive oil over the vegetables and cheese, sprinkle with fresh thyme, and season with salt and pepper. Bake for 10-15 minutes until the cheese is melted and bubbly.
22
g37
g7
g
Egyptian