Provencal Stuffed Eggplants Recipe

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Ingredients

Count

Nutrition

10687

Calories

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Ingredients:

Serving

1 1/2 lb (2 small) japanese eggplants
160 g (1 cup chopped) onion
2 clove garlic, minced
1 tbsp olive oil
14 oz diced canned tomatoes
1/4 cup (packed) chopped fresh basil
1 tbsp balsamic vinegar
1/4 tsp fresh ground black pepper
1/4 tsp salt

Directions:

Preheat oven to 350 degrees F. Prepare a cookie sheet and a medium skillet with nonstick pan spray.
Cut the eggplants in half lengthwise. Place them cut side down on the cookie sheet. Bake until tender when pierced with the tip of a knife, about 10 to 15 minutes.
Remove the pulp from the eggplant, leaving a 1/4-inch shell. Coarsely chop the pulp. Reserve the shells.
Saute the onion and garlic in oil in the prepared skillet over medium heat until tender, about 5 minutes. Add the eggplant pulp; continue to saute 3 to 4 minutes longer. Add the drained tomatoes; cook 2 minutes. Stir in the basil, vinegar, pepper and salt. Spoon the mixture into the eggplant shells and heat through if serving warm.
Serve warm or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	10687.01 Kcal (44744 kJ)
Calories from fat	126.71 Kcal
		% Daily Value*
Total Fat	14.08g	22%
Sodium	2147.84mg	89%
Potassium	40162.26mg	855%
Total Carbs	2378.07g	793%
Sugars	1069.82g	4279%
Dietary Fiber	540.81g	2163%
Protein	271.23g	542%
Vitamin C	1843.3mg	3072%
Iron	4.3mg	24%
Calcium	6103.1mg	610%

Amount Per 100 g
Calories	39.99 Kcal (167 kJ)
Calories from fat	0.47 Kcal
		% Daily Value*
Total Fat	0.05g	22%
Sodium	8.04mg	89%
Potassium	150.3mg	855%
Total Carbs	8.9g	793%
Sugars	4g	4279%
Dietary Fiber	2.02g	2163%
Protein	1.01g	542%
Vitamin C	6.9mg	3072%
Calcium	22.8mg	610%

* 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.

Tastes

salty
savory
bitter
sweet

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