Directions:
- Preheat the oven to 200C.
- Arrange the vegetables on a large baking sheet and glaze the aubergine, fennel slices and onion with olive oil using a partry brush.
- Scatter the garlic over the vegetables.
- Bake for 8 – 10 minutes or until lightly coloured (make sure the aubergine is soft and cooked).
- Arrange the aubergine on 4 warm serving plates, top with the fennel, then the onion and finally the whole mushroom.
- Serve immediately with a green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.61 Kcal (291 kJ) | ||
| Calories from fat | 31.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 5% | |
|---|---|---|---|
| Sodium | 33.18mg | 1% | |
| Potassium | 367.51mg | 8% | |
| Total Carbs | 8.25g | 3% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 1.73g | 3% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 0.9mg | 5% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 60.26 Kcal (252 kJ) | ||
| Calories from fat | 27.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 5% | |
|---|---|---|---|
| Sodium | 28.73mg | 1% | |
| Potassium | 318.19mg | 8% | |
| Total Carbs | 7.14g | 3% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 2.25g | 10% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 8.9mg | 17% | |
| Iron | 0.8mg | 5% | |
| Calcium | 35.6mg | 4% | |
* 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.
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