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Baked Zucchini Eggplant (Aubergine) and Tomatoes Recipe

Baked Zucchini Eggplant (Aubergine) and Tomatoes Recipe

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Baked Zucchini Eggplant (Aubergine) and Tomatoes

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Ingredients

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Nutrition

Calories

Total time

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Ingredients:

Serving

1 medium thinly sliced eggplant
1 medium thinly sliced zucchini
2 tomatoes, sliced thinly
1 medium onion, thinly sliced
1/2 cup sliced mushrooms
1/4 tsp dried thyme
1/4 cup chicken stock
3 garlic cloves, minced
1 tbsp soy sauce
1 dash pepper
cooking spray

Directions:

Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out.
Combine remaining ingredients and pour over vegetables; cover with with release foil; Bake at 400 degrees for about 30 minutes, serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	39.6 Kcal (166 kJ)
Calories from fat	1.07 Kcal
		% Daily Value*
Total Fat	0.12g	0%
Cholesterol	0.3mg	0%
Sodium	185.8mg	8%
Potassium	300.95mg	6%
Total Carbs	8.4g	3%
Sugars	4.8g	19%
Dietary Fiber	3.02g	12%
Protein	2.11g	4%
Vitamin C	6.9mg	12%
Iron	0.2mg	1%
Calcium	18.2mg	2%

Amount Per 100 g
Calories	28.79 Kcal (121 kJ)
Calories from fat	0.77 Kcal
		% Daily Value*
Total Fat	0.09g	0%
Cholesterol	0.22mg	0%
Sodium	135.07mg	8%
Potassium	218.78mg	6%
Total Carbs	6.11g	3%
Sugars	3.49g	19%
Dietary Fiber	2.2g	12%
Protein	1.53g	4%
Vitamin C	5mg	12%
Iron	0.2mg	1%
Calcium	13.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.2

Points
1

PointsPlus

Good Points

low calorie,
fat free,
saturated fat free,
low sodium,
cholesterol free

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