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Mediterranean Stuffed Eggplant with Pomegranate
Mediterranean Stuffed Eggplant with Pomegranate

Mediterranean Stuffed Eggplant with Pomegranate
A flavorful and nutritious vegetarian dish featuring roasted eggplant filled with a savory mix of vegetables and topped with fresh pomegranate seeds.
Mediterranean Stuffed Eggplant with Pomegranate

Provides a balanced meal with a good mix of protein, carbohydrates, and healthy fats to support energy needs for cycle training.

Ingredients:
1
Servings
  • 1
    item
     eggplant
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     tomato
  • 2
    clove
     garlic
  • 50
    g
     pomegranate seed
  • 50
    g
     feta cheese
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Mediterranean Stuffed Eggplant with Pomegranate
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the eggplant in half lengthwise and scoop out some of the flesh to create a cavity.
  3. Brush the eggplant halves with olive oil and place them on a baking sheet.
  4. Bake for about 20 minutes until tender.
  5. Meanwhile, heat olive oil in a pan over medium heat.
  6. Add chopped onion and garlic, sauté until translucent.
  7. Add diced tomato and cook for another 5 minutes.
  8. Remove eggplant from the oven and fill with the vegetable mixture.
  9. Top with crumbled feta cheese and return to the oven for another 10 minutes.
  10. Garnish with pomegranate seeds before serving.
Nutrition Per Serving 633 g Per 100g
Energy 550.6 kcal 87 kcal
Protein 13.3 g 2.1 g
Fibre 13.1 g 2.1 g
Salt 1.4 g 0.2 g
Sugar 24.6 g 3.9 g
Carbohydrates 43.7 g 6.9 g
Fat 39.2 g 6.2 g
  • 1
    item
     eggplant
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     tomato
  • 2
    clove
     garlic
  • 50
    g
     pomegranate seed
  • 50
    g
     feta cheese
1
Servings
0

Preheat the oven to 200°C.

Cut the eggplant in half lengthwise and scoop out some of the flesh to create a cavity.

Brush the eggplant halves with olive oil and place them on a baking sheet.

Bake for about 20 minutes until tender.

Meanwhile, heat olive oil in a pan over medium heat.

Add chopped onion and garlic, sauté until translucent.

Add diced tomato and cook for another 5 minutes.

Remove eggplant from the oven and fill with the vegetable mixture.

Top with crumbled feta cheese and return to the oven for another 10 minutes.

Garnish with pomegranate seeds before serving.

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