Directions:
- Heat the oven to 200C, 400F, gas mark 6; lightly oil a shallow ovenproof dish large enough to hold the aubergine halves.
- Fry the onion and garlic gently in half the butter, until translucent; meanwhile, scoop out the aubergine flesh taking care to leave the shells intact.
- Chop the flesh into small dice and mix with the onion, garlic, hard-boiled eggs, breadcrumbs and parsley; season to taste.
- Pile this mixture into the aubergine skins (it helps to press down the first few spoonfuls for each shell) and arrange in the dish; dot with the remaining butter then bake for approximately 40 minutes (if the stuffing looks as if it is getting a bit dry during cooking, cover with foil).
- Garnish and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.28 Kcal (658 kJ) | ||
| Calories from fat | 102.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.44g | 18% | |
|---|---|---|---|
| Cholesterol | 201.74mg | 67% | |
| Sodium | 94.38mg | 4% | |
| Potassium | 131.92mg | 3% | |
| Total Carbs | 6.36g | 2% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 7.35g | 15% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 150.23 Kcal (629 kJ) | ||
| Calories from fat | 98.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.93g | 18% | |
|---|---|---|---|
| Cholesterol | 192.71mg | 67% | |
| Sodium | 90.16mg | 4% | |
| Potassium | 126.01mg | 3% | |
| Total Carbs | 6.08g | 2% | |
| Sugars | 1.86g | 8% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 7.02g | 15% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 44mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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