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Add a photoSuitable for lunch or supper, nutritious and satisfying dish
Ingredientes
- 4 large aubergines (eggplants) cut in half lengthwise
- 1 chopped onion
- 1 can of chopped tomatoes/ or 4 fresh tomatoes
- Handful basil leaves, torn
- 2 slices day- old bread, crumbled
- 120 g provolone cheese, cubed
- 2 tbsp grated Parmesan cheese
- Cherry tomatoes, cut length wise
- Salt and pepper to taste
- 150 ml virgin olive oil
- 2 tblsp parmesan cheese for sprinkling
Direcciones
- Preheat oven to 220*C
- Take 6 aubergine halves and carefully remove the flesh to create shells
- Skin 2 aubergines
- Finely chop all the flesh to a pulp
- Stirfry the onion in some olive oil to become translucent, add the pulp and cook about 4 minutes
- Add the chopped tomatoes and basil leaves and cook another 2 minutes until soft, season with S&P, remove from heat
- Add the Provolone cubes, and the 2 tbspParmesan mix lightly
- Fill the six shells with all of the mixture
- Drizzle a little oil in th oven roaster
- Place the aubergines tightly in the roaster
- Top with the cherry tomatoes
- Mix the bread crumbs with the Parmesan and sprinkle over the fruit
- Bake in the oven for 20-25 minutes
- Serve hotw
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 6 servings | |
| Calories 359 | |
| Calories from Fat 262 | 73% |
| Total Fat 29.65g | 37% |
| Saturated Fat 7.24g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 278mg | 12% |
| Potassium 707mg | 20% |
| Total Carbs 17.84g | 5% |
| Dietary Fiber 9.1g | 30% |
| Sugars 7.65g | 5% |
| Protein 9.41g | 15% |
