Delicious eggplant and zucchini baked with mayonnaise in the oven
Composition / ingredients
8
Servings:
Step-by-step cooking
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Peel zucchini and eggplant. Cut them into rings. Add salt. Fry in a frying pan.
Chop the dill finely. Squeeze the garlic through a garlic press. Mix everything with mayonnaise.
Put the vegetable mugs on a baking sheet.
Put a little mayonnaise with garlic on each circle.
Bake for 10 minutes at 180 degrees.
Serve vegetables with garlic in a chilled form.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
