Directions:
- Scoop out some of the flesh from the eggplants and set aside. Fry the onion in a splash of olive oil and add the eggplant flesh, breadcrumbs and season to taste.
- Remove from heat and add the pine nuts and currants, mixing through to combine. Remove mixture from pan and set aside.
- Heat 2tbsp oil in pan; add the eggplant halves and fry gently until softened, keeping their shape intact. Remove from pan and drain on paper towel.
- Place the eggplant halves cut-side up in an ovenproof dish. Fill each with mixture. Pour tomato sauce over top.
- Bake in oven at 180°C for 30-40 minutes. Serve with a green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.64 Kcal (430 kJ) | ||
| Calories from fat | 20.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 4% | |
|---|---|---|---|
| Sodium | 725.19mg | 30% | |
| Potassium | 169.81mg | 4% | |
| Total Carbs | 17.95g | 6% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 1.77g | 4% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 1mg | 5% | |
| Calcium | 26mg | 3% | |
| Amount Per 100 g | |||
| Calories | 101.44 Kcal (425 kJ) | ||
| Calories from fat | 20.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 4% | |
|---|---|---|---|
| Sodium | 716.72mg | 30% | |
| Potassium | 167.83mg | 4% | |
| Total Carbs | 17.74g | 6% | |
| Sugars | 5.59g | 23% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 1.75g | 4% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 1mg | 5% | |
| Calcium | 25.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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