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Stuffed Eggplant

the.instructor's picture
  Eggplant 2 Pound (2 Medium Sized, 1 Pound Each)
  Olive oil 5 Tablespoon
  Onions 2 Medium, thinly sliced
  Garlic 3 Clove (15 gm), mashed/minced (Use Large Cloves)
  Minced parsley 1⁄3 Cup (5.33 tbs)
  Sugar 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Tomatoes/One 1 pound canned whole tomatoes, drained and diced 2 Large, peeled, seeded, and diced

Cut eggplant in halves lengthwise and scoop out center seed sections, leaving a firm 1/2-inch-thick shell; reserve pulp.
Sprinkle shells lightly with salt.
Drizzle 2 tablespoons of the oil in a shallow baking pan; arrange eggplant in the pan.
In the remaining 3 tablespoons oil, saute onion until limp.
Stir in about 2 cups diced unseeded portions of the eggplant pulp, the garlic, parsley, sugar, the 1 1/2 teaspoons salt, and tomatoes.
Distribute filling inside the eggplant shells.
Cover the pan with foil and bake in a 350° oven until tender, about 1 1/2 hours.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1160 Calories from Fat 689

% Daily Value*

Total Fat 78 g120.2%

Saturated Fat 11 g54.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2974.9 mg124%

Total Carbohydrates 116 g38.7%

Dietary Fiber 43.2 g172.8%

Sugars 53.7 g

Protein 18 g36.9%

Vitamin A 99.4% Vitamin C 213.3%

Calcium 27% Iron 33.1%

*Based on a 2000 Calorie diet


Stuffed Eggplant Recipe