Eggplant with Rice Stuffing
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,123 mg | (28 %) | ||
| Calcium | 362 mg | (36 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 medium sized Eggplant (about 250 grams)
- salt
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 200 grams par-boiled Long grain rice
- 400 milliliters Vegetable broth
- 600 grams Tomatoes
- peppers
- 3 Tbsps chopped parsley
- 100 grams freshly grated Parmesan
Preparation steps
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.
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.
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.