Filled eggplants

26 November 2011

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Amounts for servings:

2 pieces of carrots

salt

1 piece of onion

3 spoons of sunflower-oil

800 grams eggplant

100 mililiters sour cream

300 mililiters Tomato juice

Difficulty:

Preparation time: 25 minutes

Cooking time: 15 minutes

Nutritional Information (one serving):

Calories

136 cal

Omega 3

115

Omega 6

4197 mg

Vit. A

964 IU

DV:19%

Vit. B9

68 mcg

DV:17%

Vit. C

16 mg

DV:26%

Vit. K

16 mcg

DV:19%

37 mg

DV:4%

37 mg

DV:9%

Recipe tips

Instead of sour cream you can use double cream.

1. Wash the eggplant (cut in length the peel) and put into a pressure cooker in about 400 ml of water and cook for about 5 minutes.

2. Meanwhile grate the carrots and the onion and fry together in hot oil.

3. When the eggplants are done scoop out the pulp with a spoon and fill the eggplants with the carrot and onion mixture. Salt according to taste.

4. Put the eggplants into a heat resistant dish, pour tomato juice and sour cream on top and put into preheated oven (180°C) for about 10 minutes.

5. Serve warm with fresh bread.