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Stuffed (Aubergine) Eggplant Recipe

Stuffed (Aubergine) Eggplant Recipe

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Ingredients:

Serving

3 medium eggplants
2 tbsp butter or 2 tbsp margarine
1 cup onion, chopped
2 garlic cloves, minced
1/2 lb mushroom, chopped
1 1/2 cups cottage cheese
1 cup cooked rice
1 cup cheese, grated
1/2 tsp thyme

Directions:

Slice eggplants in half lengthwise, use a spoon to scoop out the insides, down to 1/4 of the skin.
Chop the eggplant innards and cook in a skillet in margarine or butter with onions, garlic and mushrooms over medium heat, until the onions are clear and the eggplant is soft.
Combine all other ingredients and stuff the eggplant shells.
Bake, uncovered at 350 degrees for 35-40 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	262.62 Kcal (1100 kJ)
Calories from fat	97.01 Kcal
		% Daily Value*
Total Fat	10.78g	17%
Cholesterol	33.77mg	11%
Sodium	454.99mg	19%
Potassium	792.11mg	17%
Total Carbs	25.6g	9%
Sugars	13.01g	52%
Dietary Fiber	8.36g	33%
Protein	17g	34%
Vitamin C	7.6mg	13%
Iron	0.8mg	5%
Calcium	260.3mg	26%

Amount Per 100 g
Calories	66.36 Kcal (278 kJ)
Calories from fat	24.51 Kcal
		% Daily Value*
Total Fat	2.72g	17%
Cholesterol	8.53mg	11%
Sodium	114.97mg	19%
Potassium	200.15mg	17%
Total Carbs	6.47g	9%
Sugars	3.29g	52%
Dietary Fiber	2.11g	33%
Protein	4.3g	34%
Vitamin C	1.9mg	13%
Iron	0.2mg	5%
Calcium	65.8mg	26%

* 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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