Clean Eating Lunch

Stuffed Sweet Potato with Eggplant and Feta

5
Average: 5 (10 votes)
(10 votes)
Stuffed Sweet Potato with Eggplant and Feta

Stuffed Sweet Potato with Eggplant and Feta - Baked soul food with that extra bit of spice! Photo: Beeke Hedder

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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
644
calories
Calories

Healthy, because

Even smarter

Nutritional values

The baked sweet potato scores with the plant pigment beta-carotene, which protects the body's cells from damage. The sweet potato also contains a lot of potassium - the mineral has a balancing effect on the body's fluid balance and helps to stabilise blood pressure. Bitter substances from the aubergine stimulate the production of digestive juices and thus give the intestines a proper boost.

Are you missing some ingredients for the filling? No problem, because the stuffed sweet potato is super versatile and therefore perfect for recycling! Why don't you try for example a sweet variation with apples, banana and nutmeg as filling.

1 serving contains
(Percentage of daily recommendation)
Calorie644 kcal(31 %)
Protein18 g(18 %)
Fat34 g(29 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage11.7 g(39 %)
Vitamin A3.6 mg(450 %)
Vitamin D0 μg(0 %)
Vitamin E14.4 mg(120 %)
Vitamin K12.2 μg(20 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.4 mg(62 %)
Vitamin B₆0.9 mg(64 %)
Folate128 μg(43 %)
Pantothenic acid2.6 mg(43 %)
Biotin13.9 μg(31 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C93 mg(98 %)
Potassium1,455 mg(36 %)
Calcium208 mg(21 %)
Magnesium110 mg(37 %)
Iron3.3 mg(22 %)
Iodine54 μg(27 %)
Zinc2 mg(25 %)
Saturated fatty acids11.7 g
Uric acid78 mg
Cholesterol35 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
18 ounces
Sweet potatoes (2 small sweet potatoes)
1
3 tablespoons
4
1 ounce
½ teaspoon
1 pinch
½ teaspoon
1 pinch
ground Cardamom
1 handful
3 ounces
Preparation

Kitchen utensils

1 Casserole dish, 1 Knife, 1 Cutting board, 1 Skillet, 1 Bowl

Preparation steps

1.

Wash the sweet potatoes, dab them dry, cut lengthwise, and stick them in several times with a fork. Place in an ovenproof dish and bake in a preheated oven at 390°F for approx. 60 minutes.

2.

In the meantime, wash the eggplant and cut into cubes. Heat 1 tablespoon of olive oil in a pan and fry the aubergine cubes over medium heat for 5 minutes. Cut the dried tomatoes into strips and chop the pumpkin seeds roughly. Mix spices with remaining oil, mix with the eggplant cubes, salt and pepper.

3.

Wash lamb's lettuce and spin dry. Crumble feta. Let the baked sweet potatoes cool down a little, open them a little, mash the flesh with a fork, salt and pepper. Fill with eggplant mixture, feta and lamb's lettuce and serve.