Stuffed Aubergine Halves
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
443
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,151 mg | (29 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large Eggplant (cut in half lengthways)
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 egg
- 4 Tbsps breadcrumbs
- ¾ cup fresh Parmesan (grated)
- 2 cups ground Beef
- For the tomato sauce
- 1 onion (roughly chopped)
- 2 garlic cloves (roughly chopped)
- 2 ¼ cups canned Tomatoes
- 2 Tbsps olive oil
- 1 pinch sugar
Preparation steps
1.
Heat the oven to 200°C fan assisted (220°C in a conventional oven) 400°F, gas 6.
2.
Boil the aubergines for approx. 2–3 minutes in salt water with a lid on. Remove and let cool.
3.
Hollow out the aubergine halves leaving 1 cm around the edge. Lay side by side in an oven-proof dish. Finely chopped the flesh and wring out well.
4.
Heat 2 tbsp oil in a skillet and fry the onion and garlic. Add the aubergine flesh, oregano and thyme and fry for 5 minutes on a medium heat. Season with salt and ground black pepper. Set aside and let cool.
5.
Beat the egg and mix with the breadcrumbs, 4 tbsp Parmesan cheese, the fried aubergine and the ground beef and knead. Season with salt and ground black pepper.
6.
Fill the aubergine halves with the meat mass and sprinkle each one with 1 tbsp Parmesan cheese. Bake in the preheated oven for 15–20 minutes.
7.
Heat 2 tbsp oil and fry the onion and garlic. Add the tinned tomatoes and bring to a boil. Simmer covered for approx. 10 minutes. Season with salt, sugar and ground black pepper.
8.
Arrange the filled aubergine halves on plates and sprinkle with the chopped tomatoes. Serve on the tomato sauce garnished with basil.
