Peel Eggplants Leaving Lengthwise Stripes and Then Put Them in Salty Water for 10 Minutes.
Dry Them Well and Fry Them as a Whole in a Deep Pot with the Canola, Corn or Vegetable Oil. Which Ever Your Comfortable With.
(Make Sure Oil is Really Hot Before You Place the Eggplants, Otherwise Eggplants with Soak Tons of Oil.)
Once They're Fried, First Soak the Excessive Oil by Resting Them on a Paper Towel, and Then Place Eggplants in an Oven Safe Dish.
In a Deep Frying Pan, Heat Olive Oil. Add Onions and Cover Let them Sweat 4-5 Minutes.
Add Garlic and Cook 1-2 Minutes
Add Ground Beef. Cook Until Ground Meat Soaks All the Juice it Let's Out.
Add Diced Tomato. Stir Until Cooked. Turn it Off.
Add Chopped Parsley, Salt and Pepper to Taste and Mix Well.
With the Help of Two Spoons. Slit Eggplants into Two. But, Leave the Tops and Bottoms Attached.
Stuff Eggplants with Ground Beef Mixture.
Place a Slice of Half Moon Tomato and Green Pepper on Each Split Belly Eggplant.
Pour 1 Cup of Hot Water into the Baking Dish and Bake in a Preheated Oven (400F) Until the Green Peppers are Nicely Baked
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (734g)|
|Recipe Makes: 6|
|Calories from Fat: 104 (37%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 25.4mg||8 %|
|Sodium 46.6mg||2 %|
|Potassium 1625.1mg||43 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 21g||84 %|
|Sugars, other 16.7g|
|Protein 13.8g||20 %|
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: 281
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