- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2-3
- Cooking methods: Stove
- Seasonality: Summer
- Energy 174.99 (Kcal)
- Carbohydrates 8.11 (g) of which sugars 3.29 (g)
- Proteins 8.37 (g)
- Fat 12.45 (g) of which saturated 5.17 (g)of which unsaturated 6.48 (g)
- Fibers 2.64 (g)
- Sodium 335.58 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes, Tips, and Variations
You can also cook the eggplants in the oven (338°F for 10-15 minutes), or fry them.
You can enrich the filling with grated Parmesan or Pecorino.
You can use either ready-made pesto or homemade. If you are not a fan of basil pesto, sun-dried tomato or arugula pesto works too.
If you prefer, you can drain the eggplants with coarse salt before cooking them.
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