Directions:
- Preheat the oven to 230°C/fan 210°C/gas 8. Boil potatoes for 5 minutes in salted water. Drain & put into a roasting pan with the aubergine, onion and peppers. Drizzle with oil, add thyme and seasoning; roast for 30 minutes, stirring occasionally.
- Add tomatoes and garlic; reduce oven to 200°C/fan180°C/gas 6 for 15 minutes.
- Put half the vegetables into a oven-proof dish, spoon half the passata over and spread the goats cheese on top. Repeat with rest of the vegetable and passata.
- Mix the yogurt, eggs and parmesan. Season and pour over the top; bake for 45 minutes until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.65 Kcal (1263 kJ) | ||
| Calories from fat | 123.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.75g | 21% | |
|---|---|---|---|
| Cholesterol | 111.4mg | 37% | |
| Sodium | 474.52mg | 20% | |
| Potassium | 592.5mg | 13% | |
| Total Carbs | 27.97g | 9% | |
| Sugars | 9.5g | 38% | |
| Dietary Fiber | 4.86g | 19% | |
| Protein | 17.36g | 35% | |
| Vitamin C | 64.7mg | 108% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 2.4mg | 13% | |
| Calcium | 221mg | 22% | |
| Amount Per 100 g | |||
| Calories | 90.21 Kcal (378 kJ) | ||
| Calories from fat | 37.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 21% | |
|---|---|---|---|
| Cholesterol | 33.32mg | 37% | |
| Sodium | 141.91mg | 20% | |
| Potassium | 177.2mg | 13% | |
| Total Carbs | 8.36g | 9% | |
| Sugars | 2.84g | 38% | |
| Dietary Fiber | 1.45g | 19% | |
| Protein | 5.19g | 35% | |
| Vitamin C | 19.3mg | 108% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.7mg | 13% | |
| Calcium | 66.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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