Sicilian-style Stuffed Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 42 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,035 mg | (26 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 13 g |
Ingredients
- 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
Preparation steps
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.
Preheat the oven to 140°C (approximately 275°F).
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.
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.
