Lentil Curry Stuffed Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 47.1 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 751 mg | (19 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
Preheat oven to 200°C (approximately 375°F). Grease a baking dish.
For the filling, cook lentils according to package directions. Peel and dice garlic, add to lentils and cook 7-10 minutes.
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.
Meanwhile, for the filling, chop eggplant pulp. Rinse scallion and cut into diagonal slices. Dice tomato.
Heat some oil in a pan and sauté scallion. Add curry, remaining vegetables, spices and herbs and sauté about 5 minutes.
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.
