Try this Stuffed Aubergines/Eggplants recipe, or contribute your own.
Suggest a better description1. Cut eggplants in two, lengthwise and scoop out flesh, leaving for filling.
2. Bake the skin shells at 200C for 10 minutes.
3. Now - make the stuffing.
4. Fry the beef mince in 1/3 cup of olive oil in a saucepan.
5. When the beef is cooked, add the flesh (previously chopped).
6. Now - make the white sauce.
7. Add 1 tbsp of olive oil in a pan (low heat).
8. Add flour to the oil and stir.
9. While stiring, add the milk. When the sauce gets thicker, it's done.
10. Add nutmeg and black pepper to the sauce.
11. Once the sauce is done, mix it with the stuffing and adjust the seasoning.
12. Pile the stuffing into the aubergine skins and top with grated cheese.
Bake at 200C for 15 minutes or until the cheese is brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 255 | ||
Calories from Fat: 174 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 49.9mg | 15 % | |
Sodium 82.8mg | 3 % | |
Potassium 300.6mg | 8 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.7g | ||
Protein 13.7g | 20 % | |
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: 255
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