Stuffed Eggplant with Tomatoes
Stuffed Eggplant with Tomatoes - Colorful mix of delicious Mediterranean vegetables and aromatic spices.
Healthy, because
Even smarter
Nutritional values
Eggplants are great for dieters, as they contain only 17 calories per 100 gram serving. They also contain various powerful plant substances which can help stop cell aging and protect the heart,.
For a little crunch and lots of healthy omega-3 fatty acids, sprinkle a handful of coarsely chopped walnuts over this dish before serving.
(Percentage of daily recommendation)
| Calorie | 90 cal. | (4 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg |
Ingredients
Preparation steps
Rinse the eggplant, trim, cut in half lengthwise and cut into 1/2 inch slices. Sprinkle with salt and let stand for about 15 minutes.
Meanwhile, peel the onions and garlic. Halve the onions and cut into thin strips and cut garlic into slices. Rinse the tomatoes and cut into quarters. Rinse the parsley, shake dry and chop. Rinse the lemon in hot water, pat dry and cut into slices.
Pat the eggplant dry and scrape out the flesh about 1 inch deep with a spoon and dice.
Heat the oil in a pan. Cook the onions and garlic until soft over medium heat, 4-5 minutes. Add the tomato and eggplant and simmer for 3 minutes over low heat.
Season the vegetables with cinnamon, oregano, parsley, salt and pepper.
Set the eggplant with the cut-side up on a baking sheet lined with baking paper, fill with the tomato mixture, and lay lemon slices on top. Bake in a preheated oven at 350°F for convection for approximately 30 minutes.
Meanwhile, rinse the basil, shake dry and pluck the leaves. Garnish the stuffed eggplant with the basil and serve.
