Stuffed Eggplants
Nutritional values
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 933 mg | (23 %) | ||
| Calcium | 441 mg | (44 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 large Eggplant
- salt
- 1 onion
- 2 garlic cloves
- 4 Tbsps vegetable oil
- 500 grams Tomatoes
- ½ bunch scallions
- 1 small Zucchini
- 1 yellow Bell pepper
- 1 ½ tsps oregano
- 100 grams grated Emmentaler cheese
- 3 sprigs fresh thyme
Preparation steps
Halve eggplants and scrape out pulp with a spoon, leaving shells intact. Season shells with salt and let stand for about 30 minutes. Chop eggplant pulp. Peel and finely chop onion and garlic.
Rinse tomatoes. Rinse and trim zucchini. Rinse and halve bell pepper, remove seeds and ribs. Cut all vegetables into large pieces.
Rinse and dry scallions, cut into large rings.
Heat oil in a saucepan and saute onion and garlic for a few minutes. Add eggplant pulp and saute briefly. Add tomatoes, zucchini, pepper and scallions, mix well and season with oregano, salt and pepper.
Rinse eggplant shells and pat dry. Stuff with vegetable mixture and sprinkle with cheese. Spread remaining vegetables in a baking pan and top with eggplant halves. Bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes. Remove from the oven and serve.
