Stuffed Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 540 mg | (14 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 large Eggplant
- 2 garlic cloves
- 4 Tbsps olive oil
- 2 sprigs fresh oregano
- salt
- peppers
- 250 grams pureed Tomatoes (canned)
- 100 grams Gorgonzola
- 2 Tbsps breadcrumbs
Preparation steps
Rinse eggplants, cut off the stalk and cut the fruit lengthwise. Carefully scoop the halves out with a spoon without damaging the shell. Dice the flesh finely and set aside. Sprinkle hollowed eggplant halves inside with salt, place with the openings facing down in a colander and drain.
In a pan, heat olive oil. Press garlic and add. Add diced eggplant pulp, stir well and let simmer about 8 minutes more until the pulp collapses. Season with salt and pepper. Pluck and add oregano leaves. Preheat oven to 200°C (approximately 400°F). Brush ovenproof pan with oil.
Put eggplant halves in the pan.
Fill hollowed eggplant halves with eggplant flesh.
Top eggplant halves gently with pureed tomatoes. Cut Gorgonzola into small pieces and lay on top.
Sprinkle with breadcrumbs.
Bake in a preheated oven for about 30 minutes. Serve.
