Directions:
- Preheat oven to 350 Fahrenheit.
- Cut eggplants in half lengthwise. Scoop out the flesh, leaving a 1/4-inch-thick shell; chop the scooped flesh. Place the shells on a baking pan and bake 15 minutes.
- While shells bake, prepare the filling. Heat the oil in a medium nonstick skillet over medium-high heat. Add chopped eggplant,mushroom, onion, and garlic. Cook, stirring, until slightly softened, about 4 minutes. Stir in the tomato and cook, stirring, 1 minute longer. Add the remaining ingredients.
- Spoon mixture into the eggplant shells, then return them to the oven. Bake 15 to 20 minutes or until filling is heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.49 Kcal (299 kJ) | ||
| Calories from fat | 35.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 6% | |
|---|---|---|---|
| Cholesterol | 1.1mg | 0% | |
| Sodium | 32.27mg | 1% | |
| Potassium | 286.3mg | 6% | |
| Total Carbs | 7.74g | 3% | |
| Sugars | 4.08g | 16% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 2.03g | 4% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 32.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 58.57 Kcal (245 kJ) | ||
| Calories from fat | 29.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.23g | 6% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 26.44mg | 1% | |
| Potassium | 234.55mg | 6% | |
| Total Carbs | 6.34g | 3% | |
| Sugars | 3.35g | 16% | |
| Dietary Fiber | 1.95g | 10% | |
| Protein | 1.66g | 4% | |
| Vitamin C | 6.9mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 26.8mg | 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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