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Stuffed Aubergines

chef.jackson's picture
Ingredients
  Aubergines 2 Medium
  Onions 4 Ounce (125 Grams)
  Button mushrooms 4 Ounce (125 Grams)
  Green pepper 1 Medium
  Oil 1 Teaspoon
  Sage 1 Teaspoon (Leveled), chopped
  Edam cheese 4 Ounce, grated (125 Grams)
Directions

GETTING READY
1. Preheat oven to 375° Fahrenheit.
2. Lengthwise cut aubergines into half; scoop out seeds.
3. Finely dice onions, mushrooms and pepper.

MAKING
4. Bake aubergines in preheated oven for 5-10 minutes.
5. In a non-stick pan, brush oil and cook onions, mushrooms and pepper with sage until vegetables are soft; do not brown.
6. Remove baked aubergines from oven and stuff with vegetable mixture; sprinkle cheese on top and bake for another 10 minutes until cheese is golden brown.

SERVING
7. Serve hot Stuffed Aubergines with salad.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2

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4.094735
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 359 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.7%

Saturated Fat 10.5 g52.5%

Trans Fat 0 g

Cholesterol 50.5 mg16.8%

Sodium 562.2 mg23.4%

Total Carbohydrates 32 g10.5%

Dietary Fiber 14.7 g58.9%

Sugars 14.2 g

Protein 21 g41.5%

Vitamin A 18.1% Vitamin C 123%

Calcium 46.9% Iron 9.8%

*Based on a 2000 Calorie diet

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Stuffed Aubergines Recipe