Eggplants with Tomato Filling
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
164
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 721 mg | (18 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Halve eggplants lengthwise and scoop out pulp with a spoon, leaving thin shells. Chop half of pulp finely and set aside. Season eggplant halves with salt and let stand for 30 minutes. Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel. Halve and remove seeds, then cut into cubes. Rinse eggplant halves and pat dry.
2.
Chop half of rosemary leaves finely, mix with tomatoes and eggplant cubes. Stuff eggplants with the mixture. Grease baking pan with olive oil and arrange eggplant halves in it. Cut mozzarella into slices and place on eggplant halves, season with salt and pepper. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Garnish with remaining rosemary and serve.
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