2
Ratatouille without fried tomato
3
(3)
50 min
0 kcal
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Preparación de la receta
1
Wash the vegetables well since we are going to leave them with the skin on (except the onion).
2
Cut the eggplants into thin slices (5mm approximately) and leave them in a colander with a little salt (the salt is used to remove the bitterness) after 5 minutes or when we finish cutting the other vegetables, we will wash the eggplant to remove the salt and juice that will be released.
3
Cut the zucchini, tomato and onion in the same way as the eggplant.
4
Place vertically in a baking dish and pour the oil with the spices on top.
5
Bake in a preheated oven at 180º for about 40 minutes.
6
Let stand 10 minutes before serving. Enjoy.
Ingredients
Steps
Calories
1
Wash the vegetables well since we are going to leave them with the skin on (except the onion).
2
Cut the eggplants into thin slices (5mm approximately) and leave them in a colander with a little salt (the salt is used to remove the bitterness) after 5 minutes or when we finish cutting the other vegetables, we will wash the eggplant to remove the salt and juice that will be released.
3
Cut the zucchini, tomato and onion in the same way as the eggplant.
4
Place vertically in a baking dish and pour the oil with the spices on top.
5
Bake in a preheated oven at 180º for about 40 minutes.
6
Let stand 10 minutes before serving. Enjoy.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Vegan
Vegetarian
Vegetables
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