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