Directions:
- After removing the top, cut the eggplant in half lengthwise, carefully scooping out the meat and removing as many seeds as possible.
- Set aside the shells as they will be used for bowls .
- Chop peppers, onion, and eggplant meat into small pieces.
- Half cook the scallops with a little oil, preferably in a wok, seasoning with Essence to your taste (I am on a low sodium diet so I only use a little).
- Add chopped veggies and saute until soft.
- Add the cooked rice and mix well, using more seasoning, if necessary.
- Spoon the mixture into the eggplant shells.
- Top with shredded cheese.
- Warm in a pre-heated 400F oven until cheese is bubbly, about 10 minutes.
- And viola!
- Dinner is served!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.03 Kcal (1729 kJ) | ||
| Calories from fat | 58.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.53g | 10% | |
|---|---|---|---|
| Cholesterol | 60.87mg | 20% | |
| Sodium | 1381.02mg | 58% | |
| Potassium | 1258.27mg | 27% | |
| Total Carbs | 51.06g | 17% | |
| Sugars | 19.04g | 76% | |
| Dietary Fiber | 11.83g | 47% | |
| Protein | 37.52g | 75% | |
| Vitamin C | 186mg | 310% | |
| Vitamin A | 4.4mg | 148% | |
| Iron | 77.6mg | 431% | |
| Calcium | 306.3mg | 31% | |
| Amount Per 100 g | |||
| Calories | 56.47 Kcal (236 kJ) | ||
| Calories from fat | 8.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.89g | 10% | |
|---|---|---|---|
| Cholesterol | 8.32mg | 20% | |
| Sodium | 188.83mg | 58% | |
| Potassium | 172.05mg | 27% | |
| Total Carbs | 6.98g | 17% | |
| Sugars | 2.6g | 76% | |
| Dietary Fiber | 1.62g | 47% | |
| Protein | 5.13g | 75% | |
| Vitamin C | 25.4mg | 310% | |
| Vitamin A | 0.6mg | 148% | |
| Iron | 10.6mg | 431% | |
| Calcium | 41.9mg | 31% | |
* 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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