Directions:
- Large eggplants: Remove stems, cut in half lengthwise, remove pulp, sprinkle insides with salt and leave to drain 1/2 hour, then rinse and pat dry.
- Small eggplants or zucchini: Remove stems, cutting lengthwise remove a strip from one side of the vegetable and scoop out pulp to form a boat.
- Thoughly mix stuffing ingredients.
- Stuff vegetables no more than 3/4's full.
- Arrange vegetables in a large saucepan.
- Add oil and enough water to reach halfway up the sides of the vegetable.
- Cover and simmer 45 minutes.
- To bake: Arrange vegetables in an oven proof dish add oil and water as above.
- Bake at 425°F for 15 minutes, reduce heat to 325°F and bake 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.28 Kcal (1328 kJ) | ||
| Calories from fat | 181.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.14g | 31% | |
|---|---|---|---|
| Cholesterol | 27.59mg | 9% | |
| Sodium | 27.75mg | 1% | |
| Potassium | 521.67mg | 11% | |
| Total Carbs | 25.62g | 9% | |
| Sugars | 6.49g | 26% | |
| Dietary Fiber | 5.31g | 21% | |
| Protein | 9.72g | 19% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 1.8mg | 10% | |
| Calcium | 27.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 136.4 Kcal (571 kJ) | ||
| Calories from fat | 77.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.66g | 31% | |
|---|---|---|---|
| Cholesterol | 11.86mg | 9% | |
| Sodium | 11.93mg | 1% | |
| Potassium | 224.27mg | 11% | |
| Total Carbs | 11.02g | 9% | |
| Sugars | 2.79g | 26% | |
| Dietary Fiber | 2.28g | 21% | |
| Protein | 4.18g | 19% | |
| Vitamin C | 2.7mg | 11% | |
| Iron | 0.8mg | 10% | |
| Calcium | 11.8mg | 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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