Filled Pasta Shells with Eggplant and Feta
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
533
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 645 mg | (16 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cut the eggplant into 1 cm (approximately 1/2-inch) cubes, salt and soak in water for about 20 minutes.
2.
Peel onions and cube finely. Rinse and quarter tomatoes. Saute onions until translucent, add eggplant and cook for about 5 minutes. Stir in tomatoes and season with salt and pepper. Remove from heat and sprinkle with crumbled feta.
3.
Cook pasta shells in salted water until al dente and drain. Using a spoon, fill each shell with aubergine-vegetable mixture. Serve garnished with oregano.
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