Eggplant Stuffed with Mozzarella

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Eggplant Stuffed with Mozzarella
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
193
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie193 cal.(9 %)
Protein11 g(11 %)
Fat13 g(11 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.1 mg(18 %)
Vitamin K8.6 μg(14 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.2 mg(14 %)
Folate85 μg(28 %)
Pantothenic acid1 mg(17 %)
Biotin7.8 μg(17 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C22 mg(23 %)
Potassium521 mg(13 %)
Calcium122 mg(12 %)
Magnesium37 mg(12 %)
Iron1.8 mg(12 %)
Iodine15 μg(8 %)
Zinc0.6 mg(8 %)
Saturated fatty acids3 g
Uric acid49 mg
Cholesterol7 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
2 Eggplant
salt
2 handfuls Basil
3 Tbsps olive oil
60 grams black Olives (pitted)
peppers (freshly ground)
lemon juice
200 grams Cherry tomatoes
2 scoops Mozzarella (each 125 grams)
How healthy are the main ingredients?
MozzarellaOliveBasilolive oilEggplantsalt

Preparation steps

1.

Rinse the eggplant, cut in half lengthwise and scoop out flesh with a spoon. Season eggplant halves lightly with salt and set aside to draw out water. Dice pulp into large cubes about 1 cm (approximately 1/2 inch) and also sprinkle with salt. Rinse the basil and chop finely. Set aside about half of the basil. Rinse the eggplant cubes, pat dry and fry in hot olive oil for 3-4 minutes while stirring. Remove from heat, remove about half of the cubes and puree with the well-drained olives. Mix with remaining eggplant cubes and season with salt, pepper and lemon juice.

2.

Preheat the oven to 200°C (approximately 400°F) and line a baking sheet with parchment paper.

3.

Rinse and halve the tomatoes. Drain the mozzarella and dice. Rinse the eggplant halves, pat dry and place on the baking sheet. Fill with the olive and eggplant filling, spread the tomato halves on top and press gently. Sprinkle the mozzarella on the eggplant halves and sprinkle with freshly ground pepper. Bake in the oven for 25-30 minutes.

4.

To serve, arrange on a platter and sprinkle with the remaining basil.

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