Stuffed Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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
Preparation steps
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.
Blanch the tomatoes for a few seconds, rinse, peel, quarter and remove seeds.
Rinse and halve peppers, remove seeds, remove all white interior skins and cut into small pieces.
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.
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.
