Stuffed Eggplant Halves
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
259
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 26.4 μg | (59 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 881 mg | (22 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large Eggplant
- 4 Tbsps olive oil
- 2 Tbsps butter
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 1 red pepper (deseeded and chopped)
- 2 cups Chestnut mushroom (or porcini)
- ½ cup chopped Hazelnuts
- chopped Dill (to garnish)
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Mortar, 1 Slotted spatula, 1 Aluminum foil, 1 Citrus juicer
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 350ºF, gas mark 4.
2.
Slice the aubergines in half lengthways and scoop out the flesh, leaving a wall about 0.5cm/1/4" thick. Brush the inside of the aubergines with a little of the oil, season with salt and pepper and place them in a roasting tin. Cover with foil and place the tin in the oven for 15 minutes. Chop the flesh you have scooped out.
3.
Heat the remaining oil with the butter in a pan and gently cook the onion and garlic until soft but not brown. Add the chopped aubergine flesh, red pepper and mushrooms, continue cooking gently for 10 minutes then season with salt and pepper and stir in the chopped nuts.
4.
Remove the roasting tin from the oven and fill the cavities of the mushrooms with the stuffing. Cover with foil, return to the oven and bake for 15 minutes. Scatter over the chopped dill and serve immediately.
