Eggplants Stuffed with Pork and Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 120 grams Long grain rice
- salt
- 2 Eggplant
- 2 Tbsps olive oil
- freshly ground peppers
- 1 Red Bell pepper
- 1 handful button Mushroom
- 200 grams Pork (Loin or tenderloin)
- 1 onion
- 1 garlic clove
- 1 tsp Tomato paste
- 1 Tbsp lemon juice
- 2 Tbsps freshly chopped parsley
- freshly ground peppers
- parsley (for garnish)
Preparation steps
Rinse the rice in a sieve until the water runs clear. Cook in 2 times the amount of salted water for about 20 minutes, until al dente.
Rinse the eggplants, trim, cut in half lengthwise and scrape out the pulp, leaving a 1 cm (approximately 1/3 inch) thick shell.
Preheat the oven to 180°C (approximately 350°F).
Place the eggplant halves, cut-sides up, on an oiled baking sheet, brush with oil, season with salt and pepper and bake for about 15 minutes.
Dice the eggplant pulp, season with salt and set aside for about 10 minutes the pat dry. Rinse the pepper, cut in half, remove the stalk, seeds and pith and dice. Wipe the mushrooms with a damp cloth and chop. Rinse the meat, pat dry and cut into strips. Peel the onion and garlic, finely dice and sauté until translucent in 1 tablespoon oil. Add the meat and sauté until golden brown, around 2-3 minutes. Add the eggplant and mushrooms and cook briefly. Add the pepper and tomato then remove from the heat. Drain the rice and fold in. Add the lemon juice and parsley and season with salt and pepper. Remove the eggplant from the oven, fill with the rice mixture and bake for another 15 minutes. Serve garnished with parsley.
