back to cookbook
Stuffed Aubergines
5
Average: 5 (1 vote)
(1 vote)
Rate recipe
Show all reviews

Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 207 cal. | (10 %) | ||
Protein | 11 g | (11 %) | ||
Fat | 13 g | (11 %) | ||
Carbohydrates | 11 g | (7 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 6.1 g | (20 %) |
more nutritional values
Vitamin A | 0.1 mg | (13 %) | ||
Vitamin D | 0.1 μg | (1 %) | ||
Vitamin E | 1.6 mg | (13 %) | ||
Vitamin K | 28.5 μg | (48 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.3 mg | (27 %) | ||
Niacin | 4.7 mg | (39 %) | ||
Vitamin B₆ | 0.4 mg | (29 %) | ||
Folate | 128 μg | (43 %) | ||
Pantothenic acid | 1.1 mg | (18 %) | ||
Biotin | 4.7 μg | (10 %) | ||
Vitamin B₁₂ | 0.3 μg | (10 %) | ||
Vitamin C | 35 mg | (37 %) | ||
Potassium | 942 mg | (24 %) | ||
Calcium | 244 mg | (24 %) | ||
Magnesium | 72 mg | (24 %) | ||
Iron | 2.3 mg | (15 %) | ||
Iodine | 17 μg | (9 %) | ||
Zinc | 1.5 mg | (19 %) | ||
Saturated fatty acids | 4.4 g | |||
Uric acid | 98 mg | |||
Cholesterol | 12 mg | |||
Complete sugar | 10 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 medium Eggplant (4 halved lengthways, 1 diced)
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- olive oil
- 1 yellow pepper (diced)
- 1 red pepper (diced)
- 1 Zucchini (diced)
- 2 Tbsps fresh parsley (chopped)
- 6 Tbsps Parmesan (grated)
back to cookbook
print shopping list
Preparation steps
1.
Scoop the flesh out of the 4 halved aubergines leaving 1 cm around the edge.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking tin.
3.
Fry the shallot and garlic in a hot pan in 2 tbsp oil. Add the diced vegetables, fry for a few minutes, season with salt and ground black pepper and remove from the heat.
4.
Place the aubergine halves skin-side down in the prepared baking tin and fill with the vegetable mixture. Sprinkle with the parsley and the Parmesan. Drizzle lightly with olive oil and bake for 15-20 mins. Remove from the oven and serve immediately.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Cookbooks of the week