Feta Stuffed Eggplant with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,357 cal. | (160 %) | ||
| Protein | 177 g | (181 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 444 g | (296 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 214 g | (713 %) |
| Vitamin A | 16.2 mg | (2,025 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 131.2 mg | (1,093 %) | ||
| Vitamin K | 1,003.5 μg | (1,673 %) | ||
| Vitamin B₁ | 9.3 mg | (930 %) | ||
| Vitamin B₂ | 6.1 mg | (555 %) | ||
| Niacin | 115.6 mg | (963 %) | ||
| Vitamin B₆ | 16.4 mg | (1,171 %) | ||
| Folate | 5,417 μg | (1,806 %) | ||
| Pantothenic acid | 50.9 mg | (848 %) | ||
| Biotin | 643.7 μg | (1,430 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 3,128 mg | (3,293 %) | ||
| Potassium | 38,816 mg | (970 %) | ||
| Calcium | 2,028 mg | (203 %) | ||
| Magnesium | 1,857 mg | (619 %) | ||
| Iron | 53.3 mg | (355 %) | ||
| Iodine | 244 μg | (122 %) | ||
| Zinc | 16.8 mg | (210 %) | ||
| Saturated fatty acids | 27.8 g | |||
| Uric acid | 1,849 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 411 g |
Ingredients
Preparation steps
For the eggplants: Slice the eggplants lengthwise into 1 cm (approximately 1/4 inch) slices. Season with salt and place in a colander. Allow to rest until the water comes out, about 20 minutes.
For the tomato sauce: Blanch the tomatoes, peel, remove seeds and finely chop. Heat 1 tablespoon of the olive oil in a saucepan. Add the tomatoes. Peel and press the garlic into the tomatoes. Season with the thyme, and salt and pepper to taste. Cook over low heat for 10 minutes.
For the eggplants: Rinse the eggplant slices and pat dry. Heat the olive oil in a skillet. Add the eggplant slices and cook until golden on both sides. Remove and drain on paper towel.
For the potatoes: Cut the potatoes into small slices. Cut the curved eggplants slices from the outside of the eggplant into cubes. Heat the butter in a skillet. Add the potato slices and cook until golden. Add the eggplant cubes. Season with salt and pepper to taste
Preheat the oven to 180°C (approximately 350°F).
For assembling: Pour the tomato sauce into an ovenproof dish. Place 1-2 slices of feta cheese beteen 2 slices of eggplant. Place on top of the tomato sauce. Top each eggplant with the potato mixture. Sprinkle with the Emmentaler cheese. Bake until the cheese is melted, about 15 minutes.
For serving: Rinse the parsley, shake dry, pluck leaves and chop. Serve the eggplant sprinkled with parsley.
