Try this Stuffed Eggplant recipe, or contribute your own.
Suggest a better descriptionGreat as a side dish or as a main course for vegetarians. Cut eggplants in half lengthwise. Scoop out and cube. Reserve the shells. Saute with diced onion. When soft and onions are transparent add tomato. Add rice and saute for 2 more minutes. Place eggplant mixture back into eggplant shells. Put into pot with small amount of water, white wine and lemon juice. Steam until rice is cooked. Posted to JEWISH-FOOD digest by "Grodner, Chaya"
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 1 servings | ||
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Calories: 368 | ||
Calories from Fat: 167 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.9mg | 0 % | |
Potassium 78.8mg | 2 % | |
Total Carbohydrate 46.4g | 14 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 46.3g | ||
Protein 3.8g | 5 % | |
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: 368
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