Quick and easy snack from vegetables. Best time to make is late summer when you can get fresh vegetables. Don’t leave it for later – eat it while it is still warm!
🕐Prep Time: 15 min 🕐Cook Time: 20-25 min 🥄Serves: 12-15
INGREDIENTS
- 1 Eggplant
- 2 Tomatoes
- 1 Red bell pepper
- 3 tbsp. of mayonnaise
- 1 garlic clove
- 60g of cheese
- Parsley
INSTRUCTIONS
- Prepare the ingredients:
Slice eggplant into 0.7-0.8 mm wide slices
Slice tomato into thin slides (0.2-0.4 mm)
Cut the bell pepper into 1 cm cubes
Chop garlic into small pieces
Chop parsley into small pieces - Preheat the oven to 200 C and prepare the tray.
- On the tray start layering: eggplant – bell pepper – mayonnaise – tomato – cheese – garlic – parsley.
- Cook for 20-25 min till the top gets golden brown.
- After taking out the oven, let it cool for a couple minutes on the tray.
| Nutrition Facts | |
| Amount per serving | 100g |
| Calories | 135 Kcal |
| Energy value | 559 kJ |
| Fat | 11.5 g |
| Saturated Fat | 2.4 g |
| Carbs | 4.3 g |
| Sugar | 2.9 g |
| Protein | 3.3 g |
| Salt | 1 g |