Filled Pasta Shells with Eggplant and Feta

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Filled Pasta Shells  with Eggplant and Feta
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
471
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie471 kcal(22 %)
Protein15.55 g(16 %)
Fat26.59 g(23 %)
Carbohydrates49.66 g(33 %)
Sugar added0 g(0 %)
Roughage9.28 g(31 %)
Vitamin A111.15 mg(13,894 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.37 mg(11 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.63 mg(57 %)
Niacin8.24 mg(69 %)
Vitamin B₆0.64 mg(46 %)
Folate113.78 μg(38 %)
Pantothenic acid1.59 mg(27 %)
Biotin5.83 μg(13 %)
Vitamin B₁₂0.84 μg(28 %)
Vitamin C18.43 mg(19 %)
Potassium958.46 mg(24 %)
Calcium303.16 mg(30 %)
Magnesium101.36 mg(34 %)
Iron2.54 mg(17 %)
Iodine1.5 μg(1 %)
Zinc3.1 mg(39 %)
Saturated fatty acids9.65 g
Cholesterol44.5 mg

Ingredients

for
4
Ingredients
2
300 grams
2
Red Onions
200 grams
4 tablespoons
200 grams
fresh Oregano (for garnish)

Preparation steps

1.

Cut the eggplant into 1 cm (approximately 1/2-inch) cubes,  salt and soak in water for about 20 minutes.

2.

Peel onions and cube finely. Rinse and quarter tomatoes. Saute onions until translucent, add  eggplant and cook for about 5 minutes. Stir in tomatoes and season with salt and pepper. Remove from heat and sprinkle with crumbled feta.

3.

Cook pasta shells in salted water until al dente and drain. Using a spoon, fill each shell with aubergine-vegetable mixture. Serve garnished with oregano.