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Mince Stuffed Eggplant

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  Eggplants 3 Medium
  Onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), crushed
  Oil 1⁄4 Cup (4 tbs)
  Parsley 1 Tablespoon, chopped
  Salt 1 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Cooked rice 1⁄4 Cup (4 tbs)
  Tomato puree 2 Tablespoon
  Egg 1

Cut eggplants in half; scoop out flesh, leaving 1/4 inch around sides.
Saute onion and garlic in oil.
Add mince and chopped eggplant; saute 3 to 5 minutes.
Season with parsley, salt, and pepper; stir in rice and tomato puree.
Cook 2 to 3 minutes.
Remove from heat; beat in egg.
Arrange eggplant shells in casserole; fill with mixture.
Pour remaining oil over; cover with lid or foil.
Bake in preheated 350°F oven 1 hour.
Equally good hot or cold.
Leftovers like baked beans, spaghetti, and meat sauce can be used in this recipe.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 997 Calories from Fat 572

% Daily Value*

Total Fat 65 g99.6%

Saturated Fat 9.5 g47.5%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 2054.9 mg85.6%

Total Carbohydrates 99 g32.9%

Dietary Fiber 40.8 g163.3%

Sugars 35.4 g

Protein 22 g43.2%

Vitamin A 39% Vitamin C 105.5%

Calcium 20.9% Iron 34.8%

*Based on a 2000 Calorie diet

Mince Stuffed Eggplant Recipe