Lentil Curry Stuffed Eggplant

0
Average: 0 (0 votes)
(0 votes)
Lentil Curry Stuffed Eggplant
share Share
print
bookmark_border Copy URL
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
199
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie199 cal.(9 %)
Protein10 g(10 %)
Fat8 g(7 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin K47.1 μg(79 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate121 μg(40 %)
Pantothenic acid1 mg(17 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26 mg(27 %)
Potassium751 mg(19 %)
Calcium81 mg(8 %)
Magnesium70 mg(23 %)
Iron3.7 mg(25 %)
Iodine3 μg(2 %)
Zinc1.6 mg(20 %)
Saturated fatty acids1.2 g
Uric acid81 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
For the filling
125 grams Red Lentils
1 garlic clove
½ bunch scallions
200 grams Tomatoes
1 tsp Curry powder
1 tsp ground Cumin
1 generous pinch cinnamon
cayenne pepper
1 Tbsp finely chopped mint
For the eggplant
2 Eggplant
olive oil
salt
freshlly ground peppers
How healthy are the main ingredients?
TomatoLentilmintgarlic cloveCumincinnamon

Preparation steps

1.

Preheat oven to 200°C (approximately 375°F). Grease a baking dish.

2.

For the filling, cook lentils according to package directions. Peel and dice garlic, add to lentils and cook 7-10 minutes.

3.

For the eggplant, cut eggplant in half lengthwise. With a spoon, remove eggplant pulp, leaving a shell 1 cm (approximately 1/3 inch) thick. Set pulp aside. Place eggplant in baking dish, brush with olive oil, season with salt and pepper and bake 8 minutes.

4.

Meanwhile, for the filling, chop eggplant pulp. Rinse scallion and cut into diagonal slices. Dice tomato.

5.

Heat some oil in a pan and sauté scallion. Add curry, remaining vegetables, spices and herbs and sauté about 5 minutes.

6.

Drain lentils, mix with vegetables and season with salt and pepper. Spoon filling into eggplant halves drizzle with oil and bake 15 minutes. Serve immediately.