Directions:
- Cook eggplant in boiling water to cover 3 minutes. Drain and set aside. Cook onion and garlic in olive oil in a large skillet until onion is tender; stirring occasionally. Add eggplant, bulgur , and remaining ingredients to skillet. Bring to a boil; reduce heat and simmer uncovered for 3 minutes.
- Spoon eggplant mixture into a lightly greased 11x7x1 1/2 inch baking dish. Bake at 350 degrees F for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.88 Kcal (1745 kJ) | ||
| Calories from fat | 100.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.12g | 17% | |
|---|---|---|---|
| Sodium | 373.08mg | 16% | |
| Potassium | 471.99mg | 10% | |
| Total Carbs | 73.09g | 24% | |
| Sugars | 21.22g | 85% | |
| Dietary Fiber | 6.23g | 25% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 278.5mg | 464% | |
| Iron | 0.6mg | 4% | |
| Calcium | 76mg | 8% | |
| Amount Per 100 g | |||
| Calories | 42.27 Kcal (177 kJ) | ||
| Calories from fat | 10.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 17% | |
|---|---|---|---|
| Sodium | 37.83mg | 16% | |
| Potassium | 47.86mg | 10% | |
| Total Carbs | 7.41g | 24% | |
| Sugars | 2.15g | 85% | |
| Dietary Fiber | 0.63g | 25% | |
| Protein | 0.54g | 11% | |
| Vitamin C | 28.2mg | 464% | |
| Iron | 0.1mg | 4% | |
| Calcium | 7.7mg | 8% | |
* 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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