Try this Eggplant Stuffed with Mushrooms and Olives recipe, or contribute your own.
Suggest a better descriptionPre-heat the oven to 375 degrees/190degrees C. Cut the eggplants in half lengthwise, sprinkle with salt anad leave to drain for 20 minutes. Squeeze out the excess moisture, then place on an oiled baking sheet. Bake until they are fairly soft, then scoop out some of the flesh and reserve. Meanwhile, boil up a little water and blanch the olives in it -- do this twice to remove their saltiness. Lightly fry the onions in the vegetable oil, remove the skillet from the heat and add the pepper strips, mushrooms, lemon juice, olives, oil, garlic and vinegar. Mix well together. Mash the scooped out eggplant and add to the mixture. Divide the mixture between the four eggplant halves and put them back in the oven for 10 minutes. Serve sprinkled with dill, accompanied by a yogurt-based sauce. Posted to JEWISH-FOOD digest V97 #025 by MemVovShin@aol.com on Jan 21, 1997.
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Serving Size: 1 Serving (1932g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 845 | ||
Calories from Fat: 331 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1235.3mg | 43 % | |
Potassium 4724.3mg | 124 % | |
Total Carbohydrate 125.1g | 37 % | |
Dietary Fiber 52.5g | 210 % | |
Sugars, other 72.6g | ||
Protein 25.7g | 37 % | |
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: 845
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