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
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.
(Percentage of daily recommendation)
| Calorie | 644 cal. | (31 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.4 mg | (120 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,455 mg | (36 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 18 ozs Sweet potato (2 small sweet potatoes)
- 1 Eggplant
- 3 Tbsps olive oil
- 4 sun-dried tomatoes
- 1 oz Pumpkin seed
- ½ tsp ground paprika
- 1 pinch Red pepper flakes
- ½ tsp ground Cumin
- 1 pinch ground Cardamom
- salt
- peppers
- 1 handful lamb's lettuce
- 3 ozs Feta
Kitchen utensils
Preparation steps
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.
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.
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.
