Stuffed Aubergines

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Stuffed Aubergines
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
247
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie247 kcal(12 %)
Protein12.74 g(13 %)
Fat4.95 g(4 %)
Carbohydrates45.77 g(31 %)
Sugar added0 g(0 %)
Roughage20.11 g(67 %)
Vitamin A90.87 mg(11,359 %)
Vitamin D0.07 μg(0 %)
Vitamin E2.38 mg(20 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.36 mg(33 %)
Niacin7.26 mg(61 %)
Vitamin B₆0.82 mg(59 %)
Folate172.91 μg(58 %)
Pantothenic acid2.16 mg(36 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C74.47 mg(78 %)
Potassium1,834.09 mg(46 %)
Calcium237.79 mg(24 %)
Magnesium118.13 mg(39 %)
Iron2.22 mg(15 %)
Iodine0.59 μg(0 %)
Zinc1.73 mg(22 %)
Saturated fatty acids2.5 g
Cholesterol9.05 mg
Author of this recipe:

Ingredients

for
4
Ingredients
5
medium Eggplant (4 halved lengthways, 1 diced)
1
shallot (finely chopped)
1 clove
garlic (finely chopped)
1
yellow pepper (diced)
1
red pepper (diced)
1
zucchini (diced)
2 tablespoons
fresh parsley (chopped)
6 tablespoons
How healthy are the main ingredients?
Eggplantgarliczucchiniparsley

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.