Directions:
- Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants’ shells. Cut scooped-out flesh into 1/2-inch pieces.
- Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25 to 30 minutes. Rinse eggplant shells and pieces in cold water, and pat dry.
- Bring large pot of salted water to a boil. Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork. Drain in colander, cool, and pat dry.
- Meanwhile, heat 1 tablespoon olive oil in large skillet over medium-high heat. Sauté onions 3 minutes, or until translucent, add garlic and sauté one more minute.
- Add the eggplant pieces, tomatoes, walnuts, cinnamon, chili powder, cumin, and 1/4 cup water. Season to taste with salt and pepper.
- Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally. (sometimes if it looks way to moist from over juice tomatoes I will add a 1/4 cup bread crumbs, the other 1/4 cup is for the toping).
- Preheat oven to broil.
- Toss breadcrumbs with 4 teaspoons olive oil in bowl and set aside.
- Brush each eggplant shell with 1/2 teaspoon oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown. Reduce oven heat to 375°F.
- Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top.
- Serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.82 Kcal (1352 kJ) | ||
| Calories from fat | 182.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.32g | 31% | |
|---|---|---|---|
| Cholesterol | 12.62mg | 4% | |
| Sodium | 178.79mg | 7% | |
| Potassium | 904.42mg | 19% | |
| Total Carbs | 29.48g | 10% | |
| Sugars | 13.67g | 55% | |
| Dietary Fiber | 10.99g | 44% | |
| Protein | 10.18g | 20% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 1.6mg | 9% | |
| Calcium | 135.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 79.53 Kcal (333 kJ) | ||
| Calories from fat | 45.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 31% | |
|---|---|---|---|
| Cholesterol | 3.11mg | 4% | |
| Sodium | 44.04mg | 7% | |
| Potassium | 222.8mg | 19% | |
| Total Carbs | 7.26g | 10% | |
| Sugars | 3.37g | 55% | |
| Dietary Fiber | 2.71g | 44% | |
| Protein | 2.51g | 20% | |
| Vitamin C | 4.5mg | 31% | |
| Iron | 0.4mg | 9% | |
| Calcium | 33.3mg | 14% | |
* 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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