Stuffed Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,087 mg | (27 %) | ||
| Calcium | 297 mg | (30 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 medium sized Eggplant
- salt
- 250 grams Tomatoes
- 1 small onion
- 2 garlic cloves
- ½ Tbsp fresh chopped oregano
- 2 Tbsps olive oil
- peppers (freshly ground)
- 1 Tbsp Caper
- 1 Tbsp black Olives (pitted)
- ½ scoop Mozzarella (125 grams)
- 2 Tbsps breadcrumbs
- 1 small egg
- 30 grams freshly grated pecorino romano
Preparation steps
Rinse the eggplant and cut in half lengthwise. Blanch in boiling, salted water for 2-3 minutes. Remove, drain and let cool.
Blanch the tomatoes for a few seconds. Remove the skin, cut into quarters and remove the core. Dice into small pieces. Peel and chop the onion and garlic.
Cut the eggplant crosswise and scoop out the eggplant with a sharp spoon. Leave an edge of about 1 cm (approximately 1/3 inch) of eggplant. Lay the eggplant shells in an ovenproof dish. Finely chop the eggplant pulp.
Saute the onion and garlic with oregano in 1 tablespoon of oil. Add the tomatoes and simmer for 10 minutes. Mix with the eggplant and season with salt and pepper. Continue to cook briefly.
Chop the capers and olives. Drain the mozzarella and dice. Stir with the breadcrumbs, egg, pecorino, capers, and olives. Mix with the eggplant. Season with salt and pepper. Fill the eggplant shells with the filling. Drizzle with the olive oil and place on a greased baking sheet and bake in a preheated oven at 220°C (approximately 425°F) for about 15 minutes.
