Roquefort and saxony pork filled aubergines

Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Traces of nuts
Traces of nuts
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 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.