Eggplant is a vegetable with many benefits for the body. It has vitamins A, B1, B2, B3, C and folates. The most abundant mineral is potassium and in small amounts phosphorus, calcium, magnesium and iron. Although it is true that this food does not have the best properties in terms of vitamins and minerals compared to other vegetables, it has some remarkable benefits.
The main characteristic of the aubergine is its water content , which is approximately 92%. This makes eggplants a great satiating food , which will be a great help in times of weight loss or weight loss.
In addition, it helps blood circulation, improves the functioning of bile and has positive effects on the skin . It should also be noted its diuretic effect , which will be of great help to combat fluid retention.
On the other hand, eggplant is one of the most widely used foods in gastronomy and highly appreciated in some cultures.
In this article we are going to show how to make stuffed aubergines. These stuffed aubergines provide a good amount of protein with a low carbohydrate content . This characteristic makes this food a great alternative for low carbohydrate diets .
Nutritional value
The total caloric content of the stuffed aubergines is 812kcal (not counting the oil used to cook the ingredients). However, this recipe is intended for 4 servings . Therefore, each serving of this recipe will contain 203 kcal . The complete recipe has the following distribution of macronutrients:
- Protein : 69 g
- Carbohydrates : 18.21 g.
- Fat : 54.56 g.
Ingredients
- 2 aubergines
- 300 grams of minced meat (75g for each serving)
- 80 g of grated cheese (20g for each serving)
- Salt
- Crushed tomato or fried tomato otherwise
Preparation
Firstly, we will cut the eggplants in half lengthwise. Later, we will empty them with the help of an emptying device.
Once the eggplant has been emptied, we will add the content to the pan and add a pinch of salt. When it is more or less done, we will add the minced meat.
Once the minced meat is done, we will add a little fried tomato or crushed tomato, Optionally we can add a little onion.
Once we have the filling, we will proceed to fill the aubergines, put the grated cheese on top and put them in the oven.
We will leave the oven at 180º for approximately 10 minutes so that the shell is not very hard.
Once the 10 minutes have passed, we take the eggplants and direct them to the table.
