Recipe detail

Vegetarian dishes Baked Eggplant Stacks

16. 12. 2020

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Vegetarian dishes

Cuisine: German

Download PDF Download BR2

Program steps

  • Preheating:
  • 200 °C

To view the entire table, move the table to the right.

1
Combination
40 %
time icon Termination by time
time icon 00:16 hh:mm
probe icon 180 °C
ventilator icon 60 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
aubergine 2 pcs
zucchini 1 pcs
tomato 400 g
basil 10 g
olive oil 60 ml
parmesan cheese 400 g
rocket leaves 100 g
red onion 100 g
bruschetta salt mixture 10 g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 171.7 kJ
Carbohydrate 4.1 g
Fat 10.6 g
Protein 14.8 g
Water 0 g

Directions

Cut eggplants into slices (0.5 – 0.75 cm).
Slice zucchini and tomatoes very thinly, cut onions into thin rings.

Now build stacks of the following ingredients on a coated turning plate, pressing everything tightly while stacking:

From bottom to top:
Eggplant//
Zucchini//
Onion//
Olive oil//
Spices//
Arugula//
Zucchini//
Onion//
Tomato//
Parmesan//
Basil//
Eggplant//

Press tightly and continue stacking:

Zucchini//
Onion//
Olive oil//
Spices//
Arugula//
Zucchini//
Onion//
Tomato//
Parmesan//
Basil//
Eggplant//

Then press tightly again.

Top with another tomato and grated Parmesan.

Bake in a preheated combi steamer with the program described herein.

Recommended accessories

Vision Bake

Vision Bake