Baked Eggplant with Onions and Sour Cream
silicon (Si)
Fiber
Vitamin K
phosphorus (P)
Vitamin E
manganese (Mn)
Description
Hearty vegetable dish with a tender sour cream sauce and Adyghe cheese
- Cut the eggplant into large cubes
- Slice the onion into half rings
- Fry the eggplant and onion in sunflower oil until golden brown
- Add minced garlic and adjika, cook for another 2 minutes
- Grate the Adyghe cheese on a coarse grater
- Mix sour cream with half of the grated cheese
- Place the vegetables in a baking dish
- Pour the sour cream mixture over
- Sprinkle with the remaining cheese
- Bake at 180°C for 20-25 minutes until golden brown
- Sprinkle with chopped parsley before serving
364
86 kcal / 100 g
kcal
12.8 g
3.0 g / 100 g
Protein
25.0 g
5.9 g / 100 g
Carbohydrates
25.1 g
5.9 g / 100 g
Fats
5.8 g
1.4 g / 100 g
Ash
8.9 g
2.1 g / 100 g
Fiber
83.4%
Water
6.8 g
1.6 g / 100 g
Sugars
0.3 g
0.1 g / 100 g
Starch
0.11 g
0.03 g / 100 g
Omega-3
6.48 g
1.53 g / 100 g
Omega-6
10.0 g
2.4 g / 100 g
SFA
