Stuffed Eggplants with Feta Cheese
Healthy, because
Even smarter
Nutritional values
The aubergine owes its black-blue colour to anthocyanins. These natural colorants have a strong antioxidant effect. They bind free radicals in the body and thus protect the cells from damage. And that's not all: the power substances can even inhibit inflammation and protect the blood vessels.
Aubergines are not suitable for raw consumption due to their solanine content. However, the vegetables should be grilled or fried with the skin on, as a large proportion of the vitamins, secondary plant substances and dietary fibres are found in the skin.
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 14.31 g | (15 %) | ||
| Fat | 23.59 g | (20 %) | ||
| Carbohydrates | 25.21 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.66 g | (29 %) |
| Vitamin A | 146.06 mg | (18,258 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.47 mg | (21 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.76 mg | (69 %) | ||
| Niacin | 5.94 mg | (50 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 99.81 μg | (33 %) | ||
| Pantothenic acid | 1.58 mg | (26 %) | ||
| Biotin | 4.61 μg | (10 %) | ||
| Vitamin B₁₂ | 1.27 μg | (42 %) | ||
| Vitamin C | 41.39 mg | (44 %) | ||
| Potassium | 856.53 mg | (21 %) | ||
| Calcium | 408.98 mg | (41 %) | ||
| Magnesium | 63.36 mg | (21 %) | ||
| Iron | 1.44 mg | (10 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 2.76 mg | (35 %) | ||
| Saturated fatty acids | 11.85 g | |||
| Cholesterol | 66.75 mg |
Preparation steps
Rinse and dry eggplants, halve lengthwise. Remove pulp with a tablespoon. Season eggplant shells with salt and let stand. Peel onion and chop finely. Heat oil in a pan and saute onion until soft. Add tomatoes and simmer for about 5 minutes. Rinse parsley, shake dry and chop finely. Add about half of parsley to tomato sauce and season with salt, pepper and chile pepper.
Rinse eggplants and pat dry, fill with tomato sauce. Sprinkle with remaining parsley and bake in preheated oven at 200°C (approximately 400°F) for about 35 minutes. During the last 10 minutes of baking, sprinkle with diced feta cheese.
Remove from oven and serve hot.
