Eggplant with Rice Stuffing

0
Average: 0 (0 votes)
(0 votes)
Eggplant with Rice Stuffing
share Share
print
bookmark_border Copy URL
Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
380
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie380 kcal(18 %)
Protein17.68 g(18 %)
Fat11.56 g(10 %)
Carbohydrates57.85 g(39 %)
Sugar added0 g(0 %)
Roughage17.64 g(59 %)
Vitamin A213.27 mg(26,659 %)
Vitamin D0.12 μg(1 %)
Vitamin E2.54 mg(21 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.33 mg(30 %)
Niacin8.64 mg(72 %)
Vitamin B₆0.68 mg(49 %)
Folate191 μg(64 %)
Pantothenic acid1.88 mg(31 %)
Biotin7.68 μg(17 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C39.15 mg(41 %)
Potassium1,710.4 mg(43 %)
Calcium377.97 mg(38 %)
Magnesium111.99 mg(37 %)
Iron3.01 mg(20 %)
Iodine0.75 μg(0 %)
Zinc2.17 mg(27 %)
Saturated fatty acids4.82 g
Cholesterol17 mg

Ingredients

for
4
Ingredients
4 medium sized Eggplant (about 250 grams)
salt
1 onion
1 garlic clove
1 tablespoon olive oil
200 grams par-boiled Long grain rice
400 milliliters Vegetable broth
600 grams tomatoes
peppers
3 tablespoons chopped parsley
100 grams freshly grated Parmesan
How healthy are the main ingredients?
tomatoLong grain riceParmesanparsleyolive oilEggplant

Preparation steps

1.

Rinse eggplant, wipe dry and halve lengthwise. Scoop out the flesh, leaving a 1 cm (approximately 1/2-inch) border in the halves. Season inside the halves with salt. Cut eggplant flesh into small cubes. Peel and chop the onion and garlic. Heat oil in a pot and saute onion and garlic until soft. Add eggplant flesh and cook for about 3 minutes. Stir in rice. Reserve 3 tablespoons of the broth and pour the rest into the pot. Cover and cook over medium heat for about 20 minutes.

2.

Blanch tomatoes for a few seconds, then peel, quarter, core and dice. Combine tomatoes with the reserved broth, season with salt and pepper and spread in a baking dish. Pat the eggplant halves dry.

3.

Mix parsley and 2/3 of the cheese into the rice miture and then divide among eggplant halves. Place halves in the baking dish, sprinkle with remaining cheese and bake in preheated oven at 200°C (approximately 400°F) for 35-40 minutes. Serve immediately.