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Baked Stuffed Eggplant

Ingredients
  Eggplant 1
  Onion 1 , finely chopped
  Butter 60 Gram
  Chopped ham 250 Milliliter
  Egg 1
  Grated cheese 60 Milliliter
  Crushed potato chips 125 Milliliter
Directions

Parboil whole, unpared eggplant for 10 minutes.
Cut in half lengthways.
Scoop out pulp, leaving a 2.5 cm (1-inch) wall.
Cut pulp in small pieces.
Saute onion in butter.
Combine with eggplant pulp, ham and beaten egg.
Fill eggplant skins, top with cheese and potato crisps.
Bake in a moderate oven for 35 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1958 Calories from Fat 1121

% Daily Value*

Total Fat 127 g195.7%

Saturated Fat 60 g300%

Trans Fat 0 g

Cholesterol 393.3 mg131.1%

Sodium 1665.9 mg69.4%

Total Carbohydrates 98 g32.7%

Dietary Fiber 19.7 g78.9%

Sugars 15.5 g

Protein 99 g198.7%

Vitamin A 42.1% Vitamin C 68.5%

Calcium 79.9% Iron 25.6%

*Based on a 2000 Calorie diet

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Baked Stuffed Eggplant Recipe