Stuffed Aubergine Slices

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Stuffed Aubergine Slices
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
194
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie194 kcal(9 %)
Protein7.59 g(8 %)
Fat14.75 g(13 %)
Carbohydrates9.31 g(6 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A3.15 mg(394 %)
Vitamin D0 μg(0 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.05 mg(5 %)
Niacin1.09 mg(9 %)
Vitamin B₆0.12 mg(9 %)
Folate30.14 μg(10 %)
Pantothenic acid0.38 mg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3.01 mg(3 %)
Potassium313.73 mg(8 %)
Calcium62.33 mg(6 %)
Magnesium19.18 mg(6 %)
Iron0.32 mg(2 %)
Zinc0.22 mg(3 %)
Saturated fatty acids5.98 g
Cholesterol25 mg

Ingredients

for
4
Ingredients
1 Eggplant
lemon juice (for sprinkling)
salt
peppers
2 tablespoons olive oil
1 ¼ cups Goat cheese
1 tablespoon chopped Fresh herbs (of your choice)
How healthy are the main ingredients?
Goat cheeseolive oilEggplantsalt
Preparation

Kitchen utensils

1 Small pot, 1 Mixing bowl, 1 Tablespoon, 1 Citrus juicer, 1 Fine grater, 1 Rubber spatula, 1 Small knife, 1 Cutting board, 1 Baking sheet, 1 Parchment paper, 1 Large knife, 1 Wooden spoon

Preparation steps

1.
Mix the goat's cheese with the herbs and season to taste. Wash and dry the eggplants, cut into 1-2 cm/1/2-3/4 inch slices and sprinkle with salt. Cover and let stand for at least 10 minutes to draw out some of the water, then pat the individual slices dry. Heat a little oil in a nonstick skillet and quickly saute the eggplant slices on both sides. Take out and sprinkle with lemon juice. Then season with pepper, spread with the herb soft cheese and roll up. Serve lukewarm.