Sicilian-style Stuffed Eggplant

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Sicilian-style Stuffed Eggplant
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
273
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie273 cal.(13 %)
Protein15 g(15 %)
Fat11 g(9 %)
Carbohydrates28 g(19 %)
Sugar added1 g(4 %)
Roughage7.3 g(24 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.3 mg(19 %)
Vitamin K42 μg(70 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.4 mg(29 %)
Folate169 μg(56 %)
Pantothenic acid1.5 mg(25 %)
Biotin13.3 μg(30 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C48 mg(51 %)
Potassium1,035 mg(26 %)
Calcium245 mg(25 %)
Magnesium71 mg(24 %)
Iron2.3 mg(15 %)
Iodine16 μg(8 %)
Zinc1.8 mg(23 %)
Saturated fatty acids3.4 g
Uric acid96 mg
Cholesterol63 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
4 round Eggplant
salt
500 grams Tomatoes
1 onion
1 pinch sugar
freshly ground peppers
1 garlic clove
80 grams breadcrumbs
2 Tbsps olive oil
1 handful parsley
75 grams grated Hard cheese (Pecorino)
1 egg
How healthy are the main ingredients?
Tomatoolive oilparsleysugarEggplantsalt

Preparation steps

1.

Rinse the eggplant, cut off a lid lengthwise and cook until soft in salted water, about 15 minutes. Then take out of the water, let it cool and scoop out pulp. Save the eggplant pulp and the lid for another use. Rinse the tomatoes, remove stalks and scald the tomatoes in boiling water. Rinse in cold water, peel, quarter and remove seeds. Peel onion, cut in half and cut into strips. Spread onion in a baking dish with half of the tomatoes. Season with salt, sugar and pepper.

2.

Preheat the oven to 140°C (approximately 275°F).

3.

Peel the garlic, chop finely and cook briefly in hot oil with the breadcrumbs. Remove from the heat and let cool. Rinse the parsley, shake dry, pluck off the leaves and chop finely. Mix the cheese and egg with the crumbs and season with salt and pepper. Pour mixture into the eggplant and top with the remaining tomatoes.

4.

Bake in the oven until golden brown, about 40 minutes. If necessary, add a little water to prevent scorching. Season to taste and serve with the sauce.

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