Eggplants Stuffed with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 518 mg | (13 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 Eggplant
- 1 Tbsp lemon juice
- olive oil
- 1 onion
- 1 garlic clove
- salt
- freshly ground peppers
- 150 grams cooked Long grain rice (cold)
- 2 Tomatoes
- 2 Tbsps freshly chopped parsley
- 60 grams grated Parmesan
Preparation steps
Rinse eggplants and halve lengthwise. Scoop out eggplant pulp with a spoon, leving approximately 1 cm (approximately 1/2 inch) thick shells. Drizzle eggplants shells with a little lemon juice and place in an oiled baking dish.
Chop pulp and sprinkle with a little lemon juice. Peel onion and garlic and chop finely. Heat 1-2 tablespoons of oil in a pan and saute onion and garlic until transucent. Add eggplant cubes and saute until lightly browned. Season with salt and pepper and remove from heat.
Rinse and quarter tomatoes, remove seeds and dice. Add with rice to the pan and mix well. Season to taste and stuff eggplant halves with the mixture. Sprinkle with Parmesan cheese and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes or until golden brown. Remove from the oven and serve.
