Aubergine with Pepper Stuffing
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 36.6 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 1,110 mg | (28 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 large Eggplant
- 4 Tbsps olive oil
- 7 ozs cherry Tomatoes (halved)
- 2 yellow Bell pepper (deseeded and chopped)
- 2 ½ ozs fried onions (chopped)
- 2 Tbsps Golden raisins
- 1 cup Couscous (soaked according to packet instructions)
- 2 Tbsps chopped parsley
- lemon zest (of 2 lemons)
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 375ºF, gas 5.
2.
Cut the aubergines in half lengthways and scrape out the seeds leaving a wall about 1.5cm/1/2". Place in an ovenproof dish.
3.
Mix the oil, tomatoes, bell peppers, onions, and sultanas with the couscous, season with salt and pepper and place into the cavities of the aubergines.
4.
Cover the dish tightly and bake in the oven for 25-30 minutes. Scatter over the parsley and lemon zest and serve.
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