Eggplant Stuffed with Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 521 mg | (13 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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)
Preparation steps
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.
Preheat the oven to 200°C (approximately 400°F) and line a baking sheet with parchment paper.
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.
To serve, arrange on a platter and sprinkle with the remaining basil.
