Ingredients
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For the sauce
Method
-
Preparing the aubergines
Peel the aubergines in stripes, then soak them in salted water for about 10 minutes. Pat them dry afterwards.
10 min -
Onion base
Soften the onion in olive oil with salt until tender.
5 min -
Cooking the filling
Add the garlic, tomato, chilli, sugar and pepper, then simmer on a low heat for about 10 minutes.
10 min -
Frying the aubergines
Fry the aubergines in sunflower oil until browned on both sides, then drain them on kitchen paper.
10 min -
Stuffing
Slice the aubergines lengthways, fill them with the mixture and place them in a baking dish.
5 min -
Sauce and baking
Pour over the tomato sauce and hot water, then bake in a 190°C oven until the aubergines are tender.
25 min -
Serving
Leave to cool to room temperature or lukewarm, then serve garnished with parsley.
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 2 380 kcal | 595 kcal |
| Fat | 269 g | 67 g |
| of which saturates | 37 g | 9,3 g |
| Carbohydrates | 0,0 g | 0,0 g |
| Protein | 0,0 g | 0,0 g |
| Fibre | 0,0 g | 0,0 g |
An estimate calculated from the raw weight of the ingredients. Not included: eggplant, onion, garlic, tomato, bell pepper, sugar, tomato, tomato puree. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
For sensitive digestion: onion, garlic (high-FODMAP or lactose-containing ingredients)
Unchecked ingredients: kockacukor. Therefore no "free-from" label is shown.
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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