Baked Eggplant Stuffed with Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 724 mg | (18 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 9 g |
Preparation steps
Peel the onion and chop finely. Cut the basil into thin strips. Rinse the eggplants, cut in half lengthwise, scoop out the flesh with a spoon and cook the outer "shell" in a grill pan with 3 tablespoons of olive oil.
Pour the remaining olive oil into a saucepan. Sauté the onions briefly, add the eggplant flesh and sauté for 2 minutes. Add the tomato puree and let the mixture simmer for 10 minutes. Season with salt and pepper and stir in the basil leaves.
Cook the gnocchi in plenty of boiling salted water according to package directions. Mix the gnocchi with the eggplant and tomato mixture and pour into the hollowed out eggplant. Pat the mozzarella dry and cut into slices. Top the eggplant with cheese and cook in a preheated oven at 220°C (approximately 425°F) for about 6 minutes. Arrange on plates and serve immediately.
