Directions:
- Preheat oven to 350 degrees.
- Cut eggplant in half, scoop out pulp, leaving shell intact.
- Finely dice eggplant pulp.
- In a skillet, brown eggplant in oil and add beef, turning until browned.
- Drain off any fat if necessary.
- Stir in tomato paste, egg, onion, green pepper, garlic, salt, pepper red wine and yogurt.
- Heat thoroughly, but do not boil.
- Spoon mixture into eggplant halves, top with tomato sauce and mozzarella cheese.
- Place in baking dish and bake for 45-55 minutes until bubbly and eggplant is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.75 Kcal (1071 kJ) | ||
| Calories from fat | 35.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 6% | |
|---|---|---|---|
| Cholesterol | 78.9mg | 26% | |
| Sodium | 523.88mg | 22% | |
| Potassium | 1265.36mg | 27% | |
| Total Carbs | 28.6g | 10% | |
| Sugars | 17.12g | 68% | |
| Dietary Fiber | 7.09g | 28% | |
| Protein | 22.61g | 45% | |
| Vitamin C | 19.9mg | 33% | |
| Iron | 3.2mg | 18% | |
| Calcium | 212.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 69.92 Kcal (293 kJ) | ||
| Calories from fat | 9.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 6% | |
|---|---|---|---|
| Cholesterol | 21.57mg | 26% | |
| Sodium | 143.22mg | 22% | |
| Potassium | 345.93mg | 27% | |
| Total Carbs | 7.82g | 10% | |
| Sugars | 4.68g | 68% | |
| Dietary Fiber | 1.94g | 28% | |
| Protein | 6.18g | 45% | |
| Vitamin C | 5.4mg | 33% | |
| Iron | 0.9mg | 18% | |
| Calcium | 58mg | 21% | |
* 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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