Roquefort and saxony pork filled aubergines

60 min
Type of dish: Meats, Vegetables
Temperature: Hot
Seasonal period: July, August, September, October
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
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
Bechamel (roux 110) for villeroy or mousses 0.1 l
Mushroom cream 0.6 l
Sunflower oil 0.25 l
Table salt 2.5 g
See Recipe
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
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
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.