Roquefort and saxony pork filled aubergines

60 min
Type of dish: Vegetables, Meats
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Soy
Soy
Sulfites
Sulfites
Elaboration
  • Cut the aubergines into thin slices of ½ cm lengthwise.
  • Cut the Saxony loin into thin slices.
  • Make a mushroom cream to accompany the stuffed aubergine.
  • Make a 110 g bechamel.
  • Make a roquefort cream by mixing roquefort cheese with the bechamel.
  • Cut and fill the aubergine slices with the loin and the cream cheese.
  • Bread and fry in oil (not too hot)
  • Pour sauce on the plate and place the aubergines on top.
Nutritional information (1 portion)
Fiber 6.51 g
Saturates 4.17 g
Monounsaturated fatty acids 3.26 g
Polyunsaturated fatty acids 3.09 g
Cholesterol 159.9 mg
Calcium 225.93 mg
Iron 4.66 mg
Zinc 2.66 mg
Vitamin A 334.23 ug
Vitamin C 35.53 g
Folic acid 119.1 ug
Salt (Sodium) 811.52 mg
Sugars 11.19 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.