Vegetarian entree
Cut eggplant tops and bottoms off close to ends. Cut in half and using a melon baller scoop out the insides to form cups.
Toss guts with olive oil and season with salt and pepper.
Arrange on a prepared baking sheet. Drizzle cups with olive oil and balsamic vinegar reduction and salt and pepper.
Bake at 375 until cooked. 15 to 20 minutes.
Let cool and Toss together the eggplant guts, white beans, roasted tomato, artichoke hearts, herbs, olive oil and some salt and pepper.
Stuff the shells, top with panko crumb topping.
Bake at 350 for 20 to 30 minutes or until center is hot.
Drizzle with balsamic reduction at service
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 88 | ||
Calories from Fat: 6 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 48.6mg | 2 % | |
Potassium 805.7mg | 21 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 8.7g | ||
Protein 4.3g | 6 % | |
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: 88
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