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Vegetable Stuffed Eggplant

Microwaverina's picture
  Eggplant 1 1⁄2 Pound (1 Medium One)
  All purpose flour 2 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped green pepper 2 Tablespoon
  Finely chopped onion 2 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Half and half 2 Tablespoon
  Coarsely chopped peanuts 1⁄2 Cup (8 tbs)
  Canned chopped pimientos 2 Ounce, drained (1 Jar)
  Grated parmesan cheese 1 Tablespoon

1. Cut a lengthwise slice from side of eggplant. Remove and cube enough eggplant to measure 3 cups.
2. Mix eggplant, flour, margarine, green pepper, onion, garlic, salt and pepper in 1 1/2-quart casserole. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until mixture is thickened and eggplant is hot, 1 to 2 minutes longer. Stir in half-and-half, peanuts and pimiento. Fill eggplant shell with mixture; sprinkle with cheese.
3. Place eggplant shell on serving plate. Microwave uncovered on high (100%) until eggplant is tender, 4 to 6 minutes. Let stand 5 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1363 Calories from Fat 648

% Daily Value*

Total Fat 73 g112.9%

Saturated Fat 43 g215.2%

Trans Fat 0 g

Cholesterol 145.3 mg48.4%

Sodium 1882.3 mg78.4%

Total Carbohydrates 163 g54.5%

Dietary Fiber 26.2 g104.7%

Sugars 19.9 g

Protein 28 g55.5%

Vitamin A 67.6% Vitamin C 152.1%

Calcium 30% Iron 24.5%

*Based on a 2000 Calorie diet

Vegetable Stuffed Eggplant Recipe