Roquefort and saxony pork filled aubergines

Ingredients
Elaboration
Nutritional information

60 min

Type of dish: Vegetables, Meats

Temperature: Hot

Meses de temporada*: July, August, September, October

Allergens:

Ingredients for 5 portions Calculate portions

Aubergine 0.625 kg

Saxony pork Loin 0.15 kg

Roquefort cheese 0.02 kg

Plain flour 0.05 kg

Breadcrumbs 0.15 kg

Eggs 2.5 ud

Bechamel (roux 110) for villeroy or mousses 0.1 l

Mushroom cream 0.6 l

Ingredients for Bechamel (roux 110) for villeroy or mousses (0.1 l) See Recipe

Sterilised milk 0.1 l

Plain flour 0.011 kg

Margarine 0.011 kg

Ground white pepper 0.2 g

Ground nutmeg 0.2 g

Table salt 1.0 g

Ingredients for Mushroom cream (0.6 l) See Recipe

Onion 0.14 kg

Natural mushrooms 0.12 kg

Sunflower oil 0.004 l

Plain flour 0.027 kg

Vegetable stock 0.6 l

Table salt 3.0 g

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)

Energy

358.29

kcal

Carbohydrates

43.08

Proteins

19.46

Lipids

10.89

Fiber 5.97 g

Saturates 3.42 g

Monounsaturated fatty acids 2.67 g

Polyunsaturated fatty acids 2.55 g

Cholesterol 140.77 mg

Calcium 194.85 mg

Iron 4.27 mg

Zinc 2.48 mg

Vitamin A 283.1 ug

Vitamin C 32.77 g

Folic acid 109.84 ug

Salt (Sodium) 728.2 mg

Sugars 10.02 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Needed recipes

30 min

Bechamel (roux 110) for villeroy or mousses

Additional culinary preparation: Sauces

45 min

Mushroom cream

Additional culinary preparation: Sauces
Temperature: Hot
Type of dish: Vegetables