Composition / ingredients
Step-by-step cooking
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My eggplant, cut into rings (or half rings). The thickness of each is no more than two cm. Salt and hold for fifteen minutes to give juice.
Rinse in water and dry with a paper napkin.
Grease the pan with olive oil and fry the eggplants on both sides, but lightly.
Cut the zucchini rings with a thickness of one and a half to two cm and fry them too.
Pepper is cut into half rings, rings or strips. Tomatoes with onion rings (large).
Put in a baking dish in rows:
zucchini
pepper
eggplant
tomatoes
Put onion rings and garlic cloves on top. Flavored with seasonings and sprinkled with olive oil (no more than two tablespoons).
Cover with foil and put to bake in a preheated oven to two hundred degrees for ten minutes.
Take out the antipasto, sprinkle with lemon juice, salt.
Put in the oven without foil for 10-15 minutes.
Take it out, let it cool, sprinkle with fresh herbs (optional).
Caloric content of the products possible in the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
- Ground hot pepper - 21 kcal/100g
