Stuffed Eggplants with Tomato Sauce

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Stuffed Eggplants with Tomato Sauce
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
339
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie339 cal.(16 %)
Protein14 g(14 %)
Fat17 g(15 %)
Carbohydrates32 g(21 %)
Sugar added2 g(8 %)
Roughage8.4 g(28 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.5 mg(29 %)
Vitamin K35.7 μg(60 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.5 mg(36 %)
Folate185 μg(62 %)
Pantothenic acid1.9 mg(32 %)
Biotin16.5 μg(37 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C60 mg(63 %)
Potassium1,226 mg(31 %)
Calcium229 mg(23 %)
Magnesium81 mg(27 %)
Iron2.5 mg(17 %)
Iodine18 μg(9 %)
Zinc1.7 mg(21 %)
Saturated fatty acids4.7 g
Uric acid104 mg
Cholesterol65 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
4 small, round Eggplant
salt
800 grams Plum tomato
2 small onions
2 garlic cloves
4 Tbsps olive oil
80 grams breadcrumbs
½ handful fresh parsley
1 egg
50 grams freshly grated Parmesan
freshly ground peppers
2 Tbsps dry white wine
Chili powder
sugar
How healthy are the main ingredients?
Parmesanolive oilparsleyEggplantsaltonion

Preparation steps

1.

Step 1

2.

Rinse eggplants and trim about 2 cm (approximately 3/4 inch) from the stem sides. Simmer in salted water, covered, for about 10 minutes.Turn over eggplants occasionally. 

3.

Step 2

4.

Cut tomatoes crosswise on the bottoms and blanch in hot water, remove, rinse in cold water and peel, remove seeds and dice into small cubes. 

5.

Step 3

6.

Peel onions and garlic. Halve one onion and cut into strips. Chop the rest with garlic finely. Heat 2 tablespoons of oil in a pan and saute chopped onion and garlic for a few minutes. Add breadcrumbs, mix well and remove from heat. Cool.

7.

Step 4

8.

Rinse parsley, shake dry, pluck off leaves and chop finely. Whisk with an egg and cheese, add to breadcrumb mixture. Season with salt and pepper.

9.

Step 5

10.

Remove eggplant from water and drain well. Scrape pulp with a knife leaving about 1/2 cm thick shell (approximately 1/5 inch) and fill with breadcrumb mixture, press firmly.

11.

Step 6

12.

Heat the rest of olive oil in a pan and saute onion strips for a few minutes. Add tomatoes and simmer for about 8 minutes on low heat. Deglaze pan with white wine and season with salt, pepper, a little red pepper and sugar.

13.

Step 7

14.

Place eggplants in tomato sauce and simmer, covered, for about 30 minutes on low heat. Season sauce to taste. Arrang eggplants with sauce on plates and serve with fresh white bread, if desired.