A rustic and savory vegetarian bake featuring tender layers of eggplant and potato, seasoned with aromatic herbs and a light dusting of cheese. A wholesome and satisfying meat-free meal, created by removing the pork for a healthier profile.
*La imagen es ilustrativa y puede diferir del resultado real (generada por IA).*
Ingredientes
- 2 medium eggplants (approx. 800g)
- 3 medium potatoes (approx. 600g)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 50g Parmesan or Pecorino cheese, grated
- 45ml olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Disponible para miembros NutriPro.
Instrucciones
- 1.Preheat your oven to 200°C (400°F). Lightly oil a 20x30 cm baking dish.
- 2.Wash the potatoes and eggplants. Slice them into 0.5 cm thick rounds. You can salt the eggplant slices and let them sit for 15 minutes to draw out bitterness, then pat dry, but this is optional.
- 3.In a large bowl, toss the potato and eggplant slices with 2/3 of the olive oil, rosemary, oregano, salt, and pepper until evenly coated.
- 4.Arrange a single layer of potatoes in the baking dish, followed by a layer of sliced onions and minced garlic, then a layer of eggplant. Repeat the layers until all vegetables are used.
- 5.Drizzle the remaining olive oil over the top layer. Cover the dish tightly with foil.
- 6.Bake for 35-40 minutes, or until the vegetables are tender when pierced with a fork.
- 7.Remove the foil, sprinkle the grated cheese evenly over the top, and bake for another 10-15 minutes, or until the cheese is melted and golden brown. Let it rest for 5 minutes before serving.
Información nutricional
Por qué esta receta
This nutritious bake is rich in fiber from eggplant and complex carbs from potatoes, promoting digestive health and sustained energy. It's a balanced, meat-free dish made with heart-healthy olive oil, providing key vitamins and minerals without excess saturated fat.
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