Eggplant with vegetables in Rhodes
Composition / ingredients
4
Servings:
Cooking method
1. Wash the eggplants, dry them, make a deep longitudinal incision in each. Add good salt to the eggplants inside, put them on a dish cut down and leave for 30 minutes.
2. Filling. Wash the tomatoes, cut into slices. Peel and finely chop the garlic. Wash the parsley and finely chop it. Heat olive oil in a frying pan, add tomatoes and garlic, simmer for 2 minutes, then remove from heat. Add the parsley, salt and pepper. Mix it up.
3. Wash the eggplants, dry and fry in olive oil for 2 minutes on all sides.
4. Fill the eggplants with stuffing, sprinkle with water mixed with lemon juice and sugar and put in a baking dish lined with parchment.
5. Put the mold in a preheated 160 ° C oven for 40 minutes.
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Cherry tomatoes - 15 kcal/100g
