Stuffed Peppers and Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 48.2 μg | (80 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 246 mg | (259 %) | ||
| Potassium | 563 mg | (14 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the grilled eggplant
- 1 Eggplant (250 grams or approximately 9 ounces)
- 1 Tomato
- 6 tsps Pesto (from a jar)
- salt
- 2 Tbsps olive oil
- For preparation
- Toothpick
- For the stuffed peppers
- 6 Bell pepper
- 1 bunch parsley
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
- salt
- peppers
- 300 grams Feta
Preparation steps
For the grilled eggplant, rinse the eggplant, pat dry and cut off the ends. Cut into slices about 1/2 centimeter (approximately 1/4 inch) thick. Rinse and halve the tomatoes and remove the seeds. Remove the stalks and cut the flesh into small cubes. Mix the diced tomatoes with the pesto. Distribute the pesto and tomato on the eggplant slices. Fold the slices in the middle and hold together with toothpicks. Season the outside with salt and brush with the oil.
Cook the eggplant slices on a hot grill for about 10 minutes, turning once.
Cut the tops off of the peppers to create a lid. Remove the seeds and rinse.
Rinse the parsley and shake dry. Pluck and chop the leaves. Mix with oil and lemon juice and season with salt and pepper. Drizzle the inside of the peppers with the seasoned oil.
Cut the feta cheese into 6 pieces and place 1 in each pepper. Place the peppers on the grill and cook for about 20 minutes. Arrange the eggplant and peppers on plates and serve.
