Stuffed Eggplants with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,226 mg | (31 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 17 g |
Ingredients
- 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
Preparation steps
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
