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Nutrition score

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🍽️
Aubergine & green lentil bake
45 Nutrition score
Dinner 🥄 20 min prep 🔥 50 min cook 👤 4 servings

Layers of roasted aubergine with a rich, spiced green lentil and tomato sauce. Filling, comforting and brilliant for batch cooking.

vegan high protein high iron high fibre
Ingredients (per serving)
Method
  1. 1 Slice aubergine lengthways, brush with oil, roast at 200°C for 25 minutes.
  2. 2 Cook green lentils until tender (25 minutes). Drain.
  3. 3 Make sauce: fry onion, garlic, tomatoes, cumin and smoked paprika 15 minutes.
  4. 4 Stir lentils into sauce.
  5. 5 Layer aubergine and lentil sauce in a baking dish. Repeat layers. Bake 20 minutes.

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Nutrition per serving
220 kJ
Energy (kJ)
102 kcal
Energy (kcal)
17.4 g
Carbohydrate
7.4 g
Protein
4.6 g
Total Sugars
4.5 g
Fibre (NSP)
0.86 g
Fat
6.2 mg
Sodium
0.01 g
Salt
Micronutrient
Potassium 547 mg
Phosphorus 119 mg
Chloride 86.9 mg
Folate 54.8 µg
Magnesium 42 mg
Calcium 35.7 mg
Selenium 27.2 µg
Vitamin A (RAE) 16.4 µg
Vitamin C 15 mg
Vitamin K 7.7 µg
Iron 3.2 mg
Zinc 1.2 mg
Niacin (B3) 0.993 mg
Manganese 0.518 mg
Vitamin E (alpha-TE) 0.478 mg
Vitamin B6 0.352 mg
Copper 0.287 mg
Pantothenic Acid (B5) 0.228 mg
Thiamin (B1) 0.163 mg
Riboflavin (B2) 0.085 mg
Minerals
Iodine 2.2 µg
Fatty acids
Polyunsaturated fat (PUFA) 0.227 g
Saturated fat 0.163 g
Monounsaturated fat 0.091 g
Sugars (breakdown)
Glucose (dextrose) 2 g
Fructose 1.8 g
Sucrose 0.785 g
Carbohydrate (breakdown)
Starch 12.7 g
Amino acids
Glutamic acid 1.3 g
Aspartic acid 0.819 g
Leucine 0.587 g
Arginine 0.551 g
Lysine 0.538 g
Valine 0.422 g
Phenylalanine 0.387 g
Isoleucine 0.338 g
Serine 0.337 g
Proline 0.321 g
Alanine 0.318 g
Threonine 0.297 g
Glycine 0.26 g
Tyrosine 0.26 g
Histidine 0.19 g
Methionine 0.126 g
Cysteine 0.107 g
Tryptophan 0.098 g
Carotenoids
Beta-carotene 197 µg
Proximate
Water 139 g
Vitamins
Biotin (Vitamin B7) 0.9 µg
Fats & Fatty Acids
Omega-6 (Linoleic acid) 0.747 g
Omega-3 (Alpha-linolenic acid) 0.112 g
Flavonols
Quercetin 7.8 mg
Isorhamnetin 0.916 mg
Myricetin 0.58 mg
Kaempferol 0.193 mg
Flavones
Apigenin 0.052 mg
Luteolin 0.038 mg
Flavanols (Flavan-3-ols)
Epigallocatechin gallate (EGCG) 0.016 mg
Anthocyanins
Delphinidin (total glycosides) 0.856 mg
Cyanidin (total glycosides) 0.638 mg
Pelargonidin (total glycosides) 0.004 mg
Isoflavonoids
Isoflavonoids (total) 0.001 mg
Genistein 0 mg
Daidzein 0 mg

Nutritional values calculated from Nutriofia food database per serving. Actual values may vary based on preparation method.