Stuffed Eggplant Recipe

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Stuffed Eggplant
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Ingredients:

  • 1 cup rice
  • 1 medium eggplant
  • 1/4 cup oil
  • 1 small onion,minced
  • 1 salt to taste
  • 1 pepper to taste
  • 1/4 tsp basil
  • 2 tsp butter

Directions:

  1. Cook rice according to package directions. Cut eggplant in half
  2. Lengthwise, and scoop out the center from each half, leaving a 1/2″
  3. Shell. Dice the eggplant meat.
  4. Place eggplant shells cut side down in a large skillet with about 1/2″
  5. Boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
  6. Heat oil and cook diced eggplant, tomatoes, green pepper, onion and
  7. Garlic until tender. Add cooked rice and seasonings, and stir to
  8. Combine. Stuff mixture into the eggplant shells and dot with butter.
  9. Bake in a preheated, 350'F. oven about 35 minutes or until eggplant
  10. Shells are tender. Makes two main dish servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1433.64 Kcal (6002 kJ)
Calories from fat 577.33 Kcal
% Daily Value*
Total Fat 64.15g 99%
Cholesterol 20.34mg 7%
Sodium 22.15mg 1%
Potassium 1689.51mg 36%
Total Carbs 197.26g 66%
Sugars 25.39g 102%
Dietary Fiber 20.16g 81%
Protein 21.03g 42%
Vitamin C 118.9mg 198%
Vitamin A 0.1mg 3%
Iron 7.9mg 44%
Calcium 101.5mg 10%
Amount Per 100 g
Calories 147.58 Kcal (618 kJ)
Calories from fat 59.43 Kcal
% Daily Value*
Total Fat 6.6g 99%
Cholesterol 2.09mg 7%
Sodium 2.28mg 1%
Potassium 173.93mg 36%
Total Carbs 20.31g 66%
Sugars 2.61g 102%
Dietary Fiber 2.08g 81%
Protein 2.16g 42%
Vitamin C 12.2mg 198%
Iron 0.8mg 44%
Calcium 10.4mg 10%

* 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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Recipe Tags

Weightwatchers Points

  • 33.2
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • low cholesterol

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