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Aubergines Stuffed And Baked

Chef.Foodie's picture
Ingredients
  Aubergines 450 Gram
  Onions 225 Gram
  Tomatoes 225 Gram
  Rice 115 Gram
  Garlic 1 Clove (5 gm)
  Cheese 30 Gram
  Fat 30 Gram
Directions

1. Boil unpeeled aubergines for 5 minutes.
2. Cool. Halve lengthwise and remove a little of the pulp to leave thick shells.
3. Boil rice and cool.
4. Brown chopped onions in fat.
5. Add the. diced, peeled tomatoes, grated garlic and the chopped brinjal pulp.
6. Cook gently together 4 or 5 minutes more.
7. Mix with the rice and grated cheese. Pile the mixture into the shells.
8. Bake on a greased dish in a moderate oven for 35 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Eggplant
Servings: 
4

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4.186365
Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 264 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.2%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 14.3 mg4.8%

Sodium 55.5 mg2.3%

Total Carbohydrates 37 g12.5%

Dietary Fiber 5.9 g23.4%

Sugars 6.6 g

Protein 6 g12.5%

Vitamin A 11.5% Vitamin C 23.6%

Calcium 9.3% Iron 4.7%

*Based on a 2000 Calorie diet

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Aubergines Stuffed And Baked Recipe