Try this Greek-Style Stuffed Eggplant recipe, or contribute your own.
Suggest a better descriptionHalve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2-inch-thick shells. Sprinkle the shells with salt and invert them on paper towels to drain for 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the salt, and let them drain for 30 minutes. Pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes, or until they are tender. In a skillet heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking and in it saute the eggplant pieces, patted dry, stirring, until they are golden. Stir in the onion and the garlic and cook the mixture over moderate heat, stirring, until the onion is softened. Remove the skillet from the heat, stir in the parsley, the mint, the tomatoes, the Feta, and salt and pepper to taste, and divide the filling among the shells, mounding it. Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden. Serves 4. Gourmet September 1992
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (897g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 1372 | ||
Calories from Fat: 1001 (73%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 111.2g | 148 % | |
Saturated Fat 65.7g | 329 % | |
Monounsaturated Fat 33.8g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 305.6mg | 94 % | |
Sodium 2165mg | 75 % | |
Potassium 1152.9mg | 30 % | |
Total Carbohydrate 72.4g | 21 % | |
Dietary Fiber 12.6g | 51 % | |
Sugars, other 59.7g | ||
Protein 30.2g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1372
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.