Vegan, Stuffed Eggplant

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Vegan, Stuffed Eggplant
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
329
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie329 kcal(16 %)
Protein7.47 g(8 %)
Fat15.22 g(13 %)
Carbohydrates48.89 g(33 %)
Sugar added0 g(0 %)
Roughage18.13 g(60 %)
Vitamin A44.61 mg(5,576 %)
Vitamin D0 μg(0 %)
Vitamin E1.86 mg(16 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.25 mg(23 %)
Niacin5.18 mg(43 %)
Vitamin B₆0.69 mg(49 %)
Folate154.54 μg(52 %)
Pantothenic acid1.77 mg(30 %)
Biotin6.48 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C29.16 mg(31 %)
Potassium1,564.72 mg(39 %)
Calcium101.5 mg(10 %)
Magnesium96.3 mg(32 %)
Iron1.78 mg(12 %)
Iodine3 μg(2 %)
Zinc1.23 mg(15 %)
Saturated fatty acids2.12 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
4
medium sized eggplants
4
3 cloves
4 tablespoons
1 can
peeled Tomatoes 400 grams drained (approximately 14 ounces)
2 sprigs
1 pinch
2 teaspoons
dried Oregano

Preparation steps

1.

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).

2.

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.

3.

Heat the oven to 180°C (approximately 350°F).

4.

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.