Roquefort and saxony pork filled aubergines

Ingredients
Elaboration
Nutritional information

60 min

Type of dish: Vegetables, Meats

Temperature: Hot

Allergens

Ingredients for 5 portions Calculate portions

Aubergine 0.625 kg

Saxony pork Loin 0.15 kg

Roquefort cheese 0.025 kg

Plain flour 0.05 kg

Breadcrumbs 0.15 kg

Eggs 2.5 ud

Bechamel (roux 110) for villeroy or mousses 0.15 l

Mushroom cream 0.6 l

Ingredients for Bechamel (roux 110) for villeroy or mousses (0.15 l) See Recipe

Sterilised milk 0.15 l

Plain flour 0.017 kg

Margarine 0.017 kg

Ground white pepper 0.3 g

Ground nutmeg 0.3 g

Table salt 1.5 g

Ingredients for Mushroom cream (0.6 l) See Recipe

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

394.01

kcal

Carbohydrates

45.38

Proteins

21.07

Lipids

13.0

Fiber 6.51 g

Saturates 4.17 g

Monounsaturated fatty acids 3.26 g

Polyunsaturated fatty acids 3.09 g

Cholesterol 159.9 mg

Calcium 225.93 mg

Iron 4.66 mg

Zinc 2.66 mg

Vitamin A 334.23 ug

Vitamin C 35.53 g

Folic acid 119.1 ug

Salt (Sodium) 811.52 mg

Sugars 11.19 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Needed recipes

30 min

Bechamel (roux 110) for villeroy or mousses

Additional culinary preparation: Sauces

45 min

Mushroom cream

Temperature: Hot
Additional culinary preparation: Sauces
Type of dish: Vegetables