Stuffed Eggplants

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Stuffed Eggplants
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
521
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie521 cal.(25 %)
Protein21 g(21 %)
Fat41 g(35 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage7.6 g(25 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.7 μg(9 %)
Vitamin E8.6 mg(72 %)
Vitamin K65.9 μg(110 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.5 mg(36 %)
Folate212 μg(71 %)
Pantothenic acid2.5 mg(42 %)
Biotin32.7 μg(73 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C75 mg(79 %)
Potassium1,306 mg(33 %)
Calcium139 mg(14 %)
Magnesium104 mg(35 %)
Iron4.3 mg(29 %)
Iodine21 μg(11 %)
Zinc2.2 mg(28 %)
Saturated fatty acids7.4 g
Uric acid78 mg
Cholesterol224 mg
Complete sugar15 g

Ingredients

for
2
Ingredients
300 grams Eggplant
5 Tbsps olive oil
salt
freshly ground peppers
2 eggs
2 Beefsteak tomato
1 onion
2 Tbsps parsley
100 grams Mozzarella
2 Tbsps Pine nuts
How healthy are the main ingredients?
EggplantMozzarellaolive oilPine nutsparsleysalt

Preparation steps

1.

Rinse eggplants and halve lengthwise, scoop out pulp with a sharp knife, leaving shells intact. Drizzle eggplant halves with 2 tablespoons of olive oil and season with salt and pepper, arrange in a greased baking dish. Roast in preheated oven at 200°C (approximately 400°F) for about 10 minutes. 

2.

Peel eggs and dice finely. Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel, quarter and remove seeds, dice finely. Peel onion and chop finely.

3.

Chop eggplant pulp finely. Cut mozzarella into small cubes. Heat  remaining olive oil in a frying pan and saute onion for a few minutes. Add eggplant pulp and tomatoes and saute briefly. Add eggs, parsley, mozzarella and pine nuts and season with salt and pepper. Stuf eggplant halves with the mixture and bake for 15 minutes more. Remove from the oven, arrange on plates and serve. 

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