Directions:
- Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
- Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
- Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
- Bake in preheated oven for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.76 Kcal (1067 kJ) | ||
| Calories from fat | 139.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.47g | 24% | |
|---|---|---|---|
| Sodium | 823.66mg | 34% | |
| Potassium | 799.67mg | 17% | |
| Total Carbs | 27.34g | 9% | |
| Sugars | 13.84g | 55% | |
| Dietary Fiber | 9.35g | 37% | |
| Protein | 4.42g | 9% | |
| Vitamin C | 28.6mg | 48% | |
| Iron | 0.6mg | 4% | |
| Calcium | 61.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 60.89 Kcal (255 kJ) | ||
| Calories from fat | 33.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 24% | |
|---|---|---|---|
| Sodium | 196.85mg | 34% | |
| Potassium | 191.12mg | 17% | |
| Total Carbs | 6.54g | 9% | |
| Sugars | 3.31g | 55% | |
| Dietary Fiber | 2.23g | 37% | |
| Protein | 1.06g | 9% | |
| Vitamin C | 6.8mg | 48% | |
| Iron | 0.2mg | 4% | |
| Calcium | 14.7mg | 6% | |
* 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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