Stuffed Spanish Onions with Eggplant and Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 10.99 g | (11 %) | ||
| Fat | 23.32 g | (20 %) | ||
| Carbohydrates | 34.28 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.84 g | (33 %) |
| Vitamin A | 344.74 mg | (43,093 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.12 mg | (9 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 4.17 mg | (35 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 113.77 μg | (38 %) | ||
| Pantothenic acid | 0.88 mg | (15 %) | ||
| Biotin | 6.17 μg | (14 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 80.43 mg | (85 %) | ||
| Potassium | 800.78 mg | (20 %) | ||
| Calcium | 203.68 mg | (20 %) | ||
| Magnesium | 62.87 mg | (21 %) | ||
| Iron | 2.26 mg | (15 %) | ||
| Iodine | 10.59 μg | (5 %) | ||
| Zinc | 1.64 mg | (21 %) | ||
| Saturated fatty acids | 10.86 g | |||
| Cholesterol | 59.11 mg |
Ingredients
- Ingredients
- 4 large yellow onion
- 2 Red Bell pepper
- 1 Eggplant
- 2 Tbsps olive oil
- 200 grams Frozen pea
- ¼ l Chicken broth (from a jar)
- 150 grams Whipped cream
- 1 bunch parsley
- 2 slices Gouda
- salt
- peppers
Preparation steps
Peel the onions, cut off the tops and scoop out flesh (save scooped flesh for another use). Place the onions in a saucepan, cover with water, bring to a boil and cook for 10 minutes. Cut bell peppers in half, remove the seeds, rinse and dice.
Rinse eggplant, cut off ends, cut into strips, season with salt and let stand 15 minutes. Rinse and pat dry. Fry eggplant strips in olive oil until crisp. Thaw peas and cook in a little water, according to package instructions. Simmer poultry broth with cream for 5 minutes and mix half with the prepared vegetables. Stuff mixture into the onions.
Rinse the parsley, finely chop, mix with the remaining cream sauce and pour mixture into a baking dish. Top with stuffed onions and place 1/2 slice Gouda on each onion. Bake in preheated the oven at 175°C (approximately 350°F) for 35 minutes. Serve hot.
