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Stuffed Eggplant

Barbecue.Master's picture
Ingredients
  Egg plant 5
  Butter/Oil 6 Tablespoon
  Onions 2 Large, finely chopped
  Tomatoes 3 Large, peeled and chopped
  Garlic 2 Clove (10 gm), crushed
  Thyme 1 Teaspoon
  Tomato paste 1 Tablespoon
  Grated cheddar cheese 2 Ounce
  Breadcrumbs 1⁄2 Cup (8 tbs)
  Fish and tomato salad 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Cut eggplants in half, lengthways, slit around the edge and criss cross flesh of each half.
Sprinkle flesh liberally with salt and set aside for 25-30 minutes, then drain and pat dry.
Heat oil in a pan, add eggplant halves, flesh side down, and cook for

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Ingredient: 
Eggplant
Preparation Time: 
15 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2178 Calories from Fat 1055

% Daily Value*

Total Fat 119 g183.8%

Saturated Fat 63.3 g316.5%

Trans Fat 0 g

Cholesterol 285.5 mg95.2%

Sodium 1993 mg83%

Total Carbohydrates 222 g73.9%

Dietary Fiber 78.8 g315%

Sugars 84.9 g

Protein 84 g168.1%

Vitamin A 175.9% Vitamin C 289.5%

Calcium 90.1% Iron 65.2%

*Based on a 2000 Calorie diet

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Stuffed Eggplant Recipe