Stuffed Aubergines
(1 vote)
(1 vote)
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
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.
