Directions:
- Place aubergines in a colander, sprinkle with saltg and set aside for 30 minute.
- Rinse and drain.
- Cook celery, onions carrots and bay leaf in a casserole dish for 20 minute.
- Add aubergines and mix well.
- Cook for 5 minute.
- Stir in wine, stock, and sage.
- Bring to the boil, reduce heat and cover.
- Simmer for 45 min or until veg is tender.
- (if you are chilling do so now) if not.
- To serve, mix the walnuts, breadcrumbs, stilton cheese and parsley, sprinkle the topping over the hot vergetables and grill until browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 642.43 Kcal (2690 kJ) | ||
| Calories from fat | 304.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.85g | 52% | |
|---|---|---|---|
| Cholesterol | 45.48mg | 15% | |
| Sodium | 9472.13mg | 395% | |
| Potassium | 364.28mg | 8% | |
| Total Carbs | 56.38g | 19% | |
| Sugars | 4.44g | 18% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 11.59g | 23% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1mg | 6% | |
| Calcium | 110.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 233.71 Kcal (978 kJ) | ||
| Calories from fat | 110.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.32g | 52% | |
|---|---|---|---|
| Cholesterol | 16.54mg | 15% | |
| Sodium | 3445.88mg | 395% | |
| Potassium | 132.52mg | 8% | |
| Total Carbs | 20.51g | 19% | |
| Sugars | 1.61g | 18% | |
| Dietary Fiber | 1.46g | 16% | |
| Protein | 4.22g | 23% | |
| Vitamin C | 2.1mg | 10% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 0.4mg | 6% | |
| Calcium | 40.1mg | 11% | |
* 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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