Directions:
- Cook rice 40 mins. Cut eggplant in half, brush with 2 tbsp oil and bake cut side down in 400 oven for 15 minutes- turn and bake another 15-20 mins. Heat remaining oil and cook onion with 1/2 tsp salt for 3-5 mins until softened. Add garlic, ginger and cook 1 min. Add meat and spices and cook, stirring about 5 mins, then stir in paste and remove from heat. Remove most pulp from eggplants, chop, add to meat, along with rice, and season with S&P. stuff eggplants, bake at 350 for 20 mins, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1521.98 Kcal (6372 kJ) | ||
| Calories from fat | 570.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.36g | 97% | |
|---|---|---|---|
| Cholesterol | 210.92mg | 70% | |
| Sodium | 3785.38mg | 158% | |
| Potassium | 3998.14mg | 85% | |
| Total Carbs | 149.61g | 50% | |
| Sugars | 44.51g | 178% | |
| Dietary Fiber | 34.07g | 136% | |
| Protein | 90.8g | 182% | |
| Vitamin C | 56.8mg | 95% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 13.8mg | 77% | |
| Calcium | 305mg | 30% | |
| Amount Per 100 g | |||
| Calories | 79.11 Kcal (331 kJ) | ||
| Calories from fat | 29.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 97% | |
|---|---|---|---|
| Cholesterol | 10.96mg | 70% | |
| Sodium | 196.75mg | 158% | |
| Potassium | 207.8mg | 85% | |
| Total Carbs | 7.78g | 50% | |
| Sugars | 2.31g | 178% | |
| Dietary Fiber | 1.77g | 136% | |
| Protein | 4.72g | 182% | |
| Vitamin C | 3mg | 95% | |
| Iron | 0.7mg | 77% | |
| Calcium | 15.9mg | 30% | |
* 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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