Eggplants with Tomato Filling

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Eggplants with Tomato Filling
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
164
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie164 cal.(8 %)
Protein11 g(11 %)
Fat8 g(7 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.4 mg(12 %)
Vitamin K10.3 μg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.3 mg(21 %)
Folate108 μg(36 %)
Pantothenic acid1.1 mg(18 %)
Biotin9.3 μg(21 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C28 mg(29 %)
Potassium721 mg(18 %)
Calcium100 mg(10 %)
Magnesium47 mg(16 %)
Iron1.4 mg(9 %)
Iodine15 μg(8 %)
Zinc0.7 mg(9 %)
Saturated fatty acids2.4 g
Uric acid66 mg
Cholesterol7 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
3 Eggplant
350 grams Tomatoes
½ bunch fresh rosemary
250 grams Mozzarella
salt
freshly ground peppers
2 Tbsps olive oil (for the pan)
How healthy are the main ingredients?
TomatoMozzarellaolive oilrosemaryEggplantsalt

Preparation steps

1.

Halve eggplants lengthwise and scoop out pulp with a spoon, leaving thin shells. Chop half of pulp finely and set aside. Season eggplant halves with salt and let stand for 30 minutes. Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel. Halve and remove seeds, then cut into cubes. Rinse eggplant halves and pat dry. 

2.

Chop half of rosemary leaves finely, mix with tomatoes and eggplant cubes. Stuff eggplants with the mixture. Grease baking pan with olive oil and arrange eggplant halves in it. Cut mozzarella into slices and place on eggplant halves, season with salt and pepper. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Garnish with remaining rosemary and serve.