Vegan, Stuffed Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 960 mg | (24 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
Preparation steps
Rinse the eggplant and pat dry. Boil water in a sauce pan and cook the eggplant 4-5 minutes. Remove and allow to cool slightly. Cut in half lengthwise and scrape out flesh with a spoon so that about 2 cm of wall remains (approximately 3/4 inch).
Peel the onions and garlic and cut into thin rings. In a pan heat the olive oil and fry the onions and garlic until translucent. Add the eggplant flesh and slowly fry, so that they are soft. Add the peeled tomatoes and cook everything 5 minutes.
Heat the oven to 180°C (approximately 350°F).
Rinse the parsley, shake dry and finely chop the leaves. Add to the pan with cinnamon, oregano, salt and pepper. Coat a baking dish with oil and place the eggplant halves into it. Fill with the eggplant-tomato mass and cook in the oven for about 30 minutes.
