Stuffed Aubergines

5
Average: 5 (1 vote)
(1 vote)
Stuffed Aubergines
share Share
print
bookmark_border Copy URL
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)
Calorie207 cal.(10 %)
Protein11 g(11 %)
Fat13 g(11 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.6 mg(13 %)
Vitamin K28.5 μg(48 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.4 mg(29 %)
Folate128 μg(43 %)
Pantothenic acid1.1 mg(18 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C35 mg(37 %)
Potassium942 mg(24 %)
Calcium244 mg(24 %)
Magnesium72 mg(24 %)
Iron2.3 mg(15 %)
Iodine17 μg(9 %)
Zinc1.5 mg(19 %)
Saturated fatty acids4.4 g
Uric acid98 mg
Cholesterol12 mg
Complete sugar10 g

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)
How healthy are the main ingredients?
Parmesanparsleygarlic cloveEggplantshallotolive oil

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.