Roquefort and saxony pork filled aubergines
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
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
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
380.99
kcal
Carbohydrates
44.48
g
Proteins
20.13
g
Lipids
12.48
g
Fiber
6.01
g
Saturates
4.03
g
Monounsaturated fatty acids
3.09
g
Polyunsaturated fatty acids
2.99
g
Cholesterol
144.24
mg
Calcium
214.02
mg
Iron
4.3
mg
Zinc
2.52
mg
Vitamin A
298.38
ug
Vitamin C
32.95
g
Folic acid
111.09
ug
Salt (Sodium)
803.95
mg
Sugars
10.52
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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