Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Eggplant, sliced | 440 g | Pungent, Bitter, Sweet · Heating |
 Tomatoes, sliced | 340 g | Sour, Sweet · Heating |
 Aged cheese, finely grated | 120 g | Sour, Salty, Sweet · Heating |
 Fresh basil | 16 g | Pungent · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
Step-by-Step Preparation
- Cut the sliced eggplant and sliced tomatoes into even pieces and place them in a wide bowl.
- Add the olive oil, oregano, and rock salt; toss until every piece is lightly coated.
- Arrange the mixture in a shallow baking dish and distribute the finely grated aged cheese and fresh basil evenly.
- Bake until the vegetables are tender and the top is lightly browned without becoming dry.
- Rest for five minutes and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-bake adaptation)
This eggplant bake is flagged because it combines tomato with aged cheese. Vata: cook the eggplant very soft. Pitta: reduce tomato and omit pepper. Kapha: reduce cheese and oil. Compliant variant: replace the cheese with crumbled tofu and ground sesame.
USDA Nutrition Facts for Eggplant Tomato Cheese Bake
| Nutrient | Per 100g | Per Serving (1 serving (236g)) |
|---|---|---|
| Energy (Calories) | 92 kcal | 217 kcal |
| Protein | 3.8 g | 9.0 g |
| Total Carbohydrates | 4.7 g | 11.1 g |
| Dietary Fiber | 2.0 g | 4.7 g |
| Total Sugars | 2.6 g | 6.3 g |
| Total Fat | 6.8 g | 16.1 g |
| Calcium | 105.7 mg | 249.9 mg |
| Iron | 0.41 mg | 0.97 mg |
| Magnesium | 15.8 mg | 37.4 mg |
| Phosphorus | 79.3 mg | 187.5 mg |
| Potassium | 211 mg | 498 mg |
| Sodium | 291 mg | 688 mg |
| Zinc | 0.62 mg | 1.47 mg |
| Copper | 0.07 mg | 0.17 mg |
| Manganese | 0.18 mg | 0.44 mg |
| Selenium | 3.7 µg | 8.9 µg |
| Vitamin C | 6.3 mg | 14.8 mg |
| Vitamin A (RAE) | 60.4 µg | 142.8 µg |
| Vitamin E | 0.99 mg | 2.34 mg |
| Vitamin K | 15.2 µg | 35.9 µg |
| Thiamin (Vitamin B1) | 0.04 mg | 0.09 mg |
| Riboflavin (Vitamin B2) | 0.08 mg | 0.20 mg |
| Niacin (Vitamin B3) | 0.55 mg | 1.31 mg |
| Vitamin B6 | 0.08 mg | 0.20 mg |
| Folate (DFE) | 20.2 µg | 47.7 µg |
| Choline | 8.0 mg | 18.9 mg |
