Stuffed Eggplant
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
298
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 601 mg | (15 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 large Eggplant
- salt
- 1 red onion
- 2 garlic cloves
- 4 Tomatoes
- 200 grams cooked Rice
- 50 milliliters dry white wine
- 3 Tbsps olive oil
- 2 Tbsps freshly chopped Fresh herbs (such as dill and thyme)
- peppers (freshly ground)
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F).
2.
Rinse eggplants and cut in half lengthwise. Scrape out pulp, leaving a thin shell. Chop eggplant pulp. Salt eggplant shells and let stand for 10 minutes. Rinse and pat dry. Peel onion and garlic and chop finely. Rinse tomatoes, cut into quarters, remove stems and seeds and dice. For the stuffing, mix eggplant pulp with onion, garlic, tomatoes, rice, wine, oil and herbs and season with salt and pepper.
3.
Fill eggplant shells with stuffing and place in a greased ovenproof baking dish. Bake about 30 minutes.
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