Try this Stuffed Eggplant Boats recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Brush baking sheet with oil. Slice eggplant in half lengthwise. Place eggplant cut side down on baking sheet. Bake until tender when pierced with a knife (30 to 35 minutes). Heat butter in a large skillet. Add garlic, shallots, and mushrooms. Saute for 5 minutes. Julienne the kale and add with bread crumbs, almonds, Parmesan, salt, parsley, and oregano. Stir to combine. Remove eggplant from oven. Leave oven on. Carefully scoop tender interior meat from eggplant shells. Chop and mix eggplant meat with vegetable mixture. Mound filling in eggplant shells, and bake for 30 minutes. Let rest for 10 minutes before serving. NOTES : Yield: 6 servings. Recipe by: Cole Publishing Group Recipe Collection Posted to recipelu-digest by Karen Sonnessa
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Serving Size: 1 Serving (433g) | ||
Recipe Makes: 6 | ||
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Calories: 445 | ||
Calories from Fat: 112 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 11.8mg | 4 % | |
Sodium 1598.3mg | 55 % | |
Potassium 1199.6mg | 32 % | |
Total Carbohydrate 70.8g | 21 % | |
Dietary Fiber 14.6g | 59 % | |
Sugars, other 56.2g | ||
Protein 16.8g | 24 % | |
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: 445
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