Tian Of Potatoes Zucchini Eggplant And Whole Garlic Recipe

Summary

Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings4
CourseMethod
VegetarianMain Ingredient

Ingredients

 Potatoes3 , peeled
 Long japanese eggplants3 (Pale Purple Variety)
 Zucchini3
 Garlic head1 , unpeeled
 Olive oil1⁄2 Cup (8 tbs)
 Rosemary sprig6
 Salt To Taste
 Pepper To Taste

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

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.
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