Eggplants Stuffed with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 18.51 g | (19 %) | ||
| Fat | 21.45 g | (18 %) | ||
| Carbohydrates | 41.4 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.93 g | (56 %) |
| Vitamin A | 298.27 mg | (37,284 %) | ||
| Vitamin D | 0.25 μg | (1 %) | ||
| Vitamin E | 2.43 mg | (20 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.78 mg | (56 %) | ||
| Folate | 153.91 μg | (51 %) | ||
| Pantothenic acid | 2.14 mg | (36 %) | ||
| Biotin | 7.79 μg | (17 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 33.25 mg | (35 %) | ||
| Potassium | 1,655.28 mg | (41 %) | ||
| Calcium | 166.34 mg | (17 %) | ||
| Magnesium | 106.67 mg | (36 %) | ||
| Iron | 2.94 mg | (20 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.76 mg | (22 %) | ||
| Saturated fatty acids | 10.28 g | |||
| Cholesterol | 28.75 mg |
Ingredients
- Ingredients
- 4 young, round Eggplant
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 4 Tomatoes
- 1 onion
- 1 garlic clove
- 100 milliliters dry white wine
- 1 Tbsp freshly chopped Tarragon
- salt
- freshly ground peppers
- 250 grams Soft cheese (such as Taleggio)
Preparation steps
Rinse and pat dry eggplants, halve lengthwise and scrape out pulp to about 1 cm (approximately 1/2 inch) thick shells. Cube eggplant pulp and mix with lemon juice.
Arrange eggplant halves in an oiled baking pan and brush with oil. Bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes.
Blanch tomatoes in hot water and rinse in cold water, peel and remove seeds, dice. Peel onion and garlic and dice finely. Heat remaining oil in a pan and saute onion and garlic until translucent, add eggplant cubes and saute briefly. Add wine and saute for 2-3 minutes, add tomatoes and remove from heat. Season with tarragon, salt and pepper. Remove eggplant halves from the oven and stuff with vegetables. Cut cheese into slices, arrange on top of eggplants and season with pepper. Bake for 5 more minutes, remove from the oven and serve.
