Stuffed Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 59.1 μg | (99 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 214 μg | (71 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 34.2 μg | (76 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,070 mg | (27 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 medium-sized Eggplant
- 10 Tbsps olive oil
- 4 Tomatoes
- 2 onions
- 2 garlic cloves
- 1 bunch flat-leaf parsley
- oregano
- salt
- freshly ground pepper
- 8 small eggs
Preparation steps
Rinse the eggplant, cut off the stem and halve lengthwise. Cut a square into the pulp about 1 cm deep (approximately 1/3 inch). Heat 4 tablespoons of olive oil in a nonstick skillet, and fry 4 eggplant halves for about 10 minutes, stirring occasionally. Repeat with the remaining eggplant halves.
Rinse the tomatoes, peel the onions and garlic. Dice all. Rinse herbs (setting aside some oregano for garnish), shake dry and pluck the leaves from the stems. Chop the herbs. Hollow out the eggplant halves. Heat the remaining olive oil. Sautée the tomatoes, eggplant flesh, onions, garlic and herbs for 5 minutes. Season with salt and pepper.
Place the eggplant halves into a greased baking dish and fill with the sautéed vegetables and herbs, leaving space in each for an egg. Break each egg into a cup and slide into the center of the eggplant halves. Bake in preheated oven at 200°C (fan: 170°C, gas mark 3) (approximately 400°F) for 15-20 minutes. Serve garnished with oregano.
