75 min
Type of dish: Vegetables
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Ingredients for 5 portions
Ingredients for portions/units
Small aubergine 0.9 kg
Onion 0.2 kg
Eggs 4.25 ud
Boiled ham 0.15 kg
Onion 0.175 kg
Meat Starlux 0.003 kg
Plain flour 0.034 kg
White stock 0.75 l
Parsley 1.25 g
Margarine 0.021 kg
Plain flour 0.021 kg
Ground white pepper 0.001 g
Ground nutmeg 0.001 g
Table salt 1.5 g
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Elaboration

For the filling:

  • Make a thick bechamel (Roux 70x70).
  • Carefully scoop out the aubergine flesh and brunoise.
  • Fry to soften the onion in brunoise, add the aubergine, degrease, add the cubed ham and a chopped boiled egg.
  • Bind the stuffing with the bechamel.
  • Fry the skins of the aubergines and fill in with the stuffing.

For mushroom sauce or cream: can be made with a white stock.

ASSEMBLY

  • Place the stuffed aubergines on the baking tray and grill (mozzarella cheese can be used for the gratin).
  • Serve together with mushroom sauce or cream.
Nutritional information (1 portion)
Fiber 7.97 g
Saturates 8.09 g
Monounsaturated fatty acids 9.16 g
Polyunsaturated fatty acids 15.09 g
Cholesterol 225.06 mg
Calcium 349.18 mg
Iron 5.79 mg
Zinc 44.21 mg
Vitamin A 361.58 ug
Vitamin C 56.92 g
Folic acid 191.52 ug
Salt (Sodium) 1663.95 mg
Sugars 14.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.