Grilled Aubergine and Mushroom Stack Recipe

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Ingredients:

Serving

1 large aubergine, trimmed and cut lengthways into 1 . 5cm slices
1 fennel bulb, trimmed and sliced
1 red onion, peeled and finely sliced
4 large flat mushrooms, trimmed
1 tbsp olive oil
4 garlic cloves, peeled and chopped

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.

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Nutrition Facts

Per Serving Per 100 g

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.

Tastes

salty
savory
bitter
sweet

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