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Vegetable gratin
Moderate
3:1
Ingredients
Provides 970,1 kcal per 475,0 g
| 85 g | Eggplant |
| 65 g | Zucchini |
| 30 ml | Olive oil |
| 15 g | Onions |
| 85 g | Tomatoes, canned |
| 65 g | KetoTomato (Kanso) |
| 50 g | Crème double |
| 50 ml | KetoEpi creamy (Kanso) |
| 20 g | Almond flour |
| 10 g | Parmesan cheese |
| To taste | Salt, pepper, oregano |
Preparation
Step 1
Cut eggplant and zucchini into slices oblong and sauté in 15 ml of olive oil and lightly salt.
Step 2
Sauté onions in remaining olive oil and deglaze with canned tomatoes. Season with oregano, salt and pepper and simmer for at least 30 minutes. At the end of the cooking time, stir in KetoTomato.
Step 3
Mix well Crème double and KetoEpi creamy to a ketogenic "bechamel" sauce until a homogeneous consistency.
Step 4
In a baking dish, layer vegetables with tomato sauce and the ketogenic "bechamel" sauce. Sprinkle the almond flour in between. Finish with a layer of Parmesan and cook in the oven at 180 °C (top / bottom heat) for 40 minutes.
Nutritional values
| Total (2 portions - 475.0 g) | Per portion (237.5 g) |
|---|---|---|
| Ketogenic Ratio | 3:1 | 3:1 |
| Energy (kcal) | 970.1 | 485.1 |
| Fat (g) | 92.2 | 46.1 |
| of which MCT (g) | 24.7 | 12.4 |
| Carbohydrates (g) | 14.0 | 7.0 |
| Protein (g) | 17.2 | 8.6 |