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Tian Of Potatoes Zucchini Eggplant And Whole Garlic

10min.chef's picture
Ingredients
  Potatoes 3 , peeled
  Long japanese eggplants 3 (Pale Purple Variety)
  Zucchini 3
  Garlic head 1 , unpeeled
  Olive oil 1⁄2 Cup (8 tbs)
  Rosemary sprig 6
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Pre-heat the oven to 400°.

MAKING
2) Using a knife, thinly slice potatoes, eggplants, and zucchini.
3) In a shallow baking dish, line the vegetables by alternating each other.
4) Keep the garlic in the middle of the dish. Season with salt and pepper.
5) Pour the oil over the vegetables.
6) Place the rosemary sprigs on top of the vegetables and bake for 30 to 40 minutes, or until the potatoes are tender. Remove excess oil if any.

SERVING
7) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegan, Vegetarian
Ingredient: 
Potato
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
4

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4.164285
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 467 Calories from Fat 248

% Daily Value*

Total Fat 28 g43.3%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 132.2 mg5.5%

Total Carbohydrates 53 g17.7%

Dietary Fiber 14.6 g58.5%

Sugars 10.1 g

Protein 9 g17%

Vitamin A 9.3% Vitamin C 110.3%

Calcium 10% Iron 16.2%

*Based on a 2000 Calorie diet

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Tian Of Potatoes Zucchini Eggplant And Whole Garlic Recipe