Eggplant Boats

Nawal El-MasriCuoco

Ingredienti

• 2 Roma eggplants
  2 pieces
• 1 green bell pepper, chopped
  1 piece
• 1 red bell pepper, chopped
  1 piece
• 3 tablespoons canned mushrooms, drained
  3 tablespoons
• 2 tomatoes, chopped
  2 pieces
• 3 black olives, chopped
  3 pieces
• 4 tablespoons sweet corn, boiled and drained
  4 tablespoons
• 3 tablespoons cheddar cheese, grated
  3 tablespoons
• 2 tablespoons olive oil
  2 tablespoons
• Salt and pepper
  0
• 1/2 teaspoon paprika
  0.5 teaspoon
• 1/2 teaspoon sumac
  0.5 teaspoon
• Cumino
  0
• 1 clove garlic, minced
  1 clove

Passi

1. 1

   Cut the eggplants in half and boil in water with salt and a tablespoon of olive oil. Drain the eggplants and dry them well, then season with cumin and garlic.

   Utensili necessari:

   Pentola

   5 min
2. 2

   Mix the vegetables together and season with salt, pepper, paprika, and sumac.

   5 min
3. 3

   In a frying pan over heat, sauté the vegetables with the remaining tablespoon of olive oil until wilted.

   Utensili necessari:

   Padella

   5 min
4. 4

   Add the mixture on top of the eggplants and sprinkle the grated cheddar cheese on top.

5. 5

   Place the eggplants in a tray under the oven broiler until they turn golden.

   Utensili necessari:

   Vassoio

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Cuminoper 100g

Energia375 kcal

Proteine18 g

Grassi totali22 g

Carbohydrate44 g

Fibre alimentari11 g

Zuccheri totali2.2 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag