Stuffed eggplant
Preheat oven to 350.
Remove the green stems from the eggplant and cut in half lengthwise. Using a pairing knife cut out as much of the insides as possible...dice and set inside.
Drizzle 2 tablespoons EVOO into bottom of 9x13 glass baking dis hand add eggplant.
In large skillet, add 5 Tbls EVOO diced eggplant, bell peppers, and onions. Sauté over medium heat for 7-10 minutes until tender.
Add the minced garlic, basil, sun-dried tomatoes, balsamic vinegar, salt and pepper. Mix well and cook another minute.
Pile the cooked vegetable mixture into the eggplant shells and bake for 30-40 minutes or until shells are fork-tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 198 | ||
Calories from Fat: 107 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 25mg | 1 % | |
Potassium 757.9mg | 20 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 12.5g | ||
Protein 3.7g | 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: 198
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