Orzo-Stuffed Eggplants
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 17.24 g | (18 %) | ||
| Fat | 24.02 g | (21 %) | ||
| Carbohydrates | 57.5 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.56 g | (39 %) |
| Vitamin A | 250.67 mg | (31,334 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.08 mg | (17 %) | ||
| Vitamin B₁ | 0.56 mg | (56 %) | ||
| Vitamin B₂ | 0.75 mg | (68 %) | ||
| Niacin | 7.85 mg | (65 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 198.69 μg | (66 %) | ||
| Pantothenic acid | 1.54 mg | (26 %) | ||
| Biotin | 6.39 μg | (14 %) | ||
| Vitamin B₁₂ | 0.84 μg | (28 %) | ||
| Vitamin C | 58.67 mg | (62 %) | ||
| Potassium | 1,333.49 mg | (33 %) | ||
| Calcium | 333.42 mg | (33 %) | ||
| Magnesium | 96.41 mg | (32 %) | ||
| Iron | 3.28 mg | (22 %) | ||
| Iodine | 0.45 μg | (0 %) | ||
| Zinc | 2.72 mg | (34 %) | ||
| Saturated fatty acids | 9.38 g | |||
| Cholesterol | 44.5 mg |
Ingredients
- Ingredients
- 2 medium sized Eggplant
- salt
- 1 small Fennel bulb
- 2 scallions
- 150 grams Orzo
- 1 small, yellow Bell pepper
- 1 garlic clove
- 2 Watercress
- 50 milliliters olive oil
- peppers
- 1 pinch Cumin
- 2 Tbsps lemon juice
- 200 grams Feta
- 4 Tomatoes
Preparation steps
Rinse the eggplant and cut in half lengthwise. Season with salt and set aside.
Rinse the fennel and thinly slice. Rinse the scallions and thinly slice. Cook the fennel, scallions and orzo in a pot of boiling salted water until the orzo is al dente. Strain through a fine sieve.
Rinse bell peppers, remove core and white ribs, and cut into small cubes. Peel and press the garlic. Rinse the watercress. Reserve some watercress leaves for garnish and chop the rest.
Preheat the oven to 200°C (approximately 390°F).
Rub the eggplant with oil and place in a roasting dish. Bake for 10 minutes.
Stir the vegetable orzo mixture with the bell peppers, watercress and pressed garlic in a bowl. Stir in the remaining oil and season with pepper, cumin and lemon juice. Crumble the feta and stir into the orzo mixture. Rinse and slice the tomatoes.
Divide the orzo mixture between the eggplant halves and top with the tomato slices. Bake for 15 minutes.
After baking, allow to cool briefly. Serve garnished with watercress.
