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.
|Serving Size: 1 Serving (368g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 107 (54%)|
|Amt Per Serving||% DV|
|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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