Stuffed Eggplant

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Stuffed Eggplant
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
181
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie181 cal.(9 %)
Protein4 g(4 %)
Fat13 g(11 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E9.3 mg(78 %)
Vitamin K16.7 μg(28 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.4 mg(29 %)
Folate134 μg(45 %)
Pantothenic acid1 mg(17 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C97 mg(102 %)
Potassium798 mg(20 %)
Calcium63 mg(6 %)
Magnesium50 mg(17 %)
Iron1.8 mg(12 %)
Iodine4 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids1.5 g
Uric acid62 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
2 Eggplant
salt
1 onion
3 garlic cloves
4 Tbsps vegetable oil
600 grams Tomatoes
1 Bell pepper
1 ½ tsps oregano
60 grams black Olives (pitted)
3 sprigs rosemary
How healthy are the main ingredients?
TomatoOliveoreganorosemaryEggplantsalt

Preparation steps

1.

Halve eggplant and scrape the insides out with a spoon. Leave a margin of rind around the edge. Salt the inside of the halves and let sit with water for about 30 minutes. Scrape out any more of the inner flesh. Peel the onion and garlic, chop onions and slice garlic.

2.

Blanch the tomatoes for a few seconds, rinse, peel, quarter and remove seeds.

3.

Rinse and halve peppers, remove seeds, remove all white interior skins and cut into small pieces.

4.

Heat oil in a saucepan, sauté onion and garlic, add the scraped-out eggplant innards and fry everything, then add tomatoes and peppers and season with oregano, salt and pepper. Coarsely chop the olives, then mix them in.

5.

Rinse eggplant halves thoroughly, pat dry and fill with the vegetable stuffing. Fill a greased pan with the remaining vegetables and add salt and pepper. Bake the eggplant halves at 180°C (approximately 350°F) for about 30 minutes, or until done. Serve with rosemary garnish.