Roquefort and saxony pork filled aubergines
Allergens:
Ingredients for 5 portions
Calculate portions
Small 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
Sunflower oil
0.25 l
Table salt
2.5 g
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
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
818.67
kcal
Carbohydrates
44.94
g
Proteins
19.46
g
Lipids
60.89
g
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.
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