Try this Eggplant Stuffing recipe, or contribute your own.
Suggest a better descriptionCut the eggplants in half lengthwise. With a small knife, cut away the eggplant flesh from the skin without breaking the skin (if planning to stuff the shells, leave 1/4-inch of the flesh with the skin as a firm base) and set the shells aside. Dice the eggplant flesh and push through the medium blade of a meat grinder as quickly as possible to avoid discoloration. (Or the eggplant may be pureed in a blender or food processor.) Heat the oil in a frying pan and saute the scallions and garlic. Add the parsley, fennel, allspice, wine, and the diluted tomato paste. Stir in the eggplant pulp, season with salt and pepper, and simmer for 20 minutes. Taste to adjust seasonings. Add the bread crumbs to absorb excess liquid. Stuff the eggplant shells, if desired, and place in an oiled baking dish. Bake in a moderate oven (350 F) for 35 minutes. Serve warm - or particularly good - cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 291 | ||
Calories from Fat: 55 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 1259mg | 43 % | |
Potassium 177.6mg | 5 % | |
Total Carbohydrate 48.2g | 14 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 44.7g | ||
Protein 10g | 14 % | |
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: 291
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