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Stuffed Vegetables
2.9 8 ratings
Prep. 25 min
Total 1 h 20 min
4 portions
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Ingredients

  • zucchini (approx. 4.5 oz ea.)
    2
  • eggplants (approx. 14 oz ea.)
    2
  • white onions (approx. 4 oz ea.)
    2
  • water
    18 oz
  • extra virgin olive oil plus extra to grease and drizzle
    ½ oz
  • bread crumbs
    3 ½ oz
  • fresh basil leaves
    10
  • large egg
    1
  • whole milk
    1 oz
  • salt
    ½ tsp
  • ground black pepper
    1 pinch

Difficulty

medium

Nutrition per 1 portion

Sodium 520.7 mg
Protein 10.5 g
Calories 1126.9 kJ / 269.4 kcal
Fat 7.6 g
Fibre 11.5 g
Saturated Fat 1.6 g
Carbohydrates 43.5 g

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