Roquefort and saxony pork filled aubergines

60 min
Type of dish: Meats, Vegetables
Temperature: Hot
Seasonal period: July, August, September, October
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Small aubergine 0.625 kg
Plain flour 0.05 kg
Breadcrumbs 0.15 kg
Eggs 2.5 ud
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 5.8 g
Saturates 10.39 g
Monounsaturated fatty acids 16.15 g
Polyunsaturated fatty acids 32.55 g
Cholesterol 141.02 mg
Calcium 195.51 mg
Iron 4.27 mg
Zinc 31.24 mg
Vitamin A 283.1 ug
Vitamin C 32.77 g
Folic acid 109.84 ug
Salt (Sodium) 922.45 mg
Sugars 7.51 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.