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Healthy italian stuffed eggplant
okhbblu
October 12, 2017
An easy healthy vegetable recipe – healthy italian stuffed eggplant
Open a cookbook to compose the menu. Dreaming of a thousand absurd combinations. A strawberry chicken? A rabbit with rutabagas? A caramel and chocolate sole? And why not ? Life is sad because it is repeated every day. Just change the ingredients and she sings.
—Katherine Pancol
Ingredients (for 4 persons)1 eggplant (about 500 g / 1 lb)75 ml or 1/3 cup All-Bran Original Cereal *250 ml or 1 cup sliced mushrooms50 ml or 1/4 cup chopped green pepper1/4 cup chopped onion50 ml or 1/4 cup grated Parmesan cheese30 ml or 2 tsp. melted margarine or melted butter1 clove garlic, finely chopped2 ml or 1/2 tsp. dried basil or 15 mL (1 tbsp) chopped fresh basil1 mL or 1/4 c. salt1 pinch pepper75 ml or 1/3 cup partially skimmed mozzarella, shredded
Preparation of Healthy italian stuffed eggplant recipe
1. Cut the eggplant in half lengthways. Arrange the halves in a shallow baking dish, cut side down. Bake at 180 ° C (350 ° F) for about 15 minutes. Leave to cool slightly. slice the eggplant pulp, leaving 1 cm (1/2 inch) thick. Arrange in a baking dish, cut side on.
2. In a large bowl, coarsely chop the pulp. Stir in cereals, mushrooms, green pepper, onion, parmesan, butter, garlic, basil, salt and pepper. With the back of a spoon, stuff the aubergines with the mixture by pressing firmly. Cover with aluminum foil which has been drilled in several places to allow steam to escape. Bake for about 40 minutes or until vegetables are tender.
3. Remove the foil, sprinkle with mozzarella. Bake, uncovered, about 2 minutes or until cheese is melted. To serve, cut each half in half.
NUTRITIONAL INFORMATION160 Calories17g Carbohydrates5g Dietary Fiber 6g Protein9g Fat
Variant of parmigiana aubergine, this recipe is overflowing with vegetables, parmesan and mozzarella.
We remind you that it is important to check the presence of allergens in any food product, which is done by carefully reading the labels.