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Suggest a better descriptionsubmitted by: margagabri@redestb.es Padded eggplants, typical plate of Mallorca (Small island located in the Mediterranean sea, Spain.) In a pot with cold water boil the eggplants parted by the half during 20 minutes. Fry in a pan with 1/3 cup. olive oil the laminate garlic, onion, pepper and the tomato (to the last), that this everything very dive. When this gilding is added first the pricked meat and then the foie-gras. Salts to the pleasure. The eggplants in two longitudinal halves are cut, with a tablespoon of stick the pulp of the eggplants is taken out and puts on separated. The pulp is mashed and is added to the fried ingredients, everything mixes and become an egg beaten to the fried ingredients mixing again, two spoonfuls of flour are added so that it clot. In a fountain previous oiled the eggplants are placed and are filled with the mass. They are smoothed with a fork, they are sprinkled with the grated bread. Bake: 1/ 2 Hour half oven temperature. DAVE
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 105 | ||
Calories from Fat: 9 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.6mg | 5 % | |
Sodium 13mg | 0 % | |
Potassium 711.2mg | 19 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 14.2g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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