75 min
Type of dish: Main course, Vegetables
Temperature: Hot
Seasonal period: July, August, September, October
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
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 0.06 g
Ground nutmeg 0.06 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

For this recipe, the following elaborations are needed:

  • 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.
Nutritional information (1 portion)
Fiber 7.98 g
Saturates 8.09 g
Monounsaturated fatty acids 9.16 g
Polyunsaturated fatty acids 15.09 g
Cholesterol 225.06 mg
Calcium 349.23 mg
Iron 5.79 mg
Zinc 44.21 mg
Vitamin A 361.58 ug
Vitamin C 56.92 g
Folic acid 191.53 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.