Stuffed Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,092 mg | (27 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 medium sized Eggplant
- olive oil
- 2 onions
- 200 grams Artichoke (from a jar)
- 3 garlic cloves
- 400 grams Cherry tomatoes
- 1 tsp oregano (dried)
- ½ tsp peppercorns
- ½ tsp Cumin
- Sea salt
- splash lemon juice
Preparation steps
Rinse the eggplant, pat dry, cut in half lengthwise and cut pockets in the surface about 1 cm deep (less than 1/2 inch). Sprinkle with salt and soak in water for about 15 minutes. Pat dry with paper towels. Scrape out the pulp until the halves are about 2 cm thick (approximately 3/4 inch). Heat olive oil in a pan and cook the eggplant halves about 2-3 minutes per side until golden.
Add the oregano, peppercorns and cumin in a mortar and grind them together.
Peel the onions and garlic. Halve the onion and coarsely chop. Chop the garlic. Add both to the still hot pan and sauté until translucent in the olive oil. Add the ground spices. Remove all from the pan.
Rinse and halve the tomatoes. Add them to the hot pan. Add in the eggplant pulp and the drained and coarsely chopped artichokes. Season with salt and lemon juice.
Place the eggplant halves on a plate smeared with olive oil. Fill the pockets with the tomato mixture and bake in a preheated oven at 180°C (approximately 350°F) for about 20-30 minutes.
