Stuffed Eggplant
Stuffed Eggplant - Stuffed eggplant from the oven, all golden brown and melty - a real crowd pleaser
Healthy, because
Even smarter
Nutritional values
This vegetarian meal is rich in fiber, which provides us with half the daily dose of vitamins C and B6. We need vitamin B6 to incorporate amino acids from the diet into the body's own proteins. Vitamin C is involved in the production of collagen and controls the production of L-carnitine, which is important for fat burning.
Instead of eggplants, zucchinis are also suitable, which do not need to be sprinkled with salt beforehand. Those who pay close attention to fat calories can use light mozzarella.
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 24 ozs Vegetable broth
- 6 ozs Brown rice
- ½ tsp dried thyme
- 4 Eggplant
- salt
- 3 small onions
- 1 garlic clove
- 1 yellow Bell pepper
- peppers
- 4 ozs Mozzarella
- ½ tsp dried Sage
- 14 ozs crushed Tomatoes (canned)
- ground paprika (hot)
- ½ bunch Chives
Kitchen utensils
Preparation steps
Place 1-3/4 cups vegetable broth in a pot. Add rice and thyme, bring to a boil, cover and simmer until rice is tender and liquid is absorbed about 15 minutes.
Meanwhile, rinse eggplant, wipe dry, and halve horizontally. Score a border of 1/2 inch on the cut surface with a sharp knife.
Scoop out eggplant flesh inside the border using a melon baller and chop finely with a large knife.
Sprinkle the eggplant shells generously with salt and let stand for 10-12 minutes.
Meanwhile, peel onions and finely dice. Peel the garlic and chop finely.
Halve bell peppers, remove seeds, rinse and pat dry. Cut peppers into 1/2-inch cubes. Add to the rice along with half the onion and cook for another 10 minutes.
Pat the salted eggplant halves dry with a paper towel and place in a large shallow baking dish (about 3 quarts).
Drain the mozzarella. Season rice with salt, paprika and pepper and divide among eggplant halves. Cut mozzarella into thin slices and place on the eggplant.
Mix remaining onion with the garlic, diced eggplant, sage, tomatoes and remaining vegetable broth in a bowl and spoon into baking dish around eggplant halves.
Season sauce and eggplants with salt, pepper, and paprika and bake in a preheated oven at 400°F until eggplant is tender, the filling is heated through and cheese is melted, about 35 minutes. Rinse chives, shake dry, cut into rings and sprinkle over eggplant before serving.
