Directions:
- Cut the eggplants in half lengthwise and remove pulp to make a scooped out shell, 1/2 inch thick. Chop the eggplant pulp and set aside. Heat the olive oil in a large skillet and gently cook the eggplant shells, cut side down, for 5 minutes longer. Remove shells to a shallow baking dish. Add butter to pan, with any remaining oil, and sauté onions and garlic for 2 minutes. Add reserved eggplant pulp, tomatoes, thyme, cayenne and pepper and cook over brisk heat until most of the liquid has evaporated and the mixture is thick. Remove from heat and mix in ham, bread crumbs and coriander. Fill the eggplant shells and bake in a preheated 400F oven for 15 minutes or until slightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1067.42 Kcal (4469 kJ) | ||
| Calories from fat | 477.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.09g | 82% | |
|---|---|---|---|
| Cholesterol | 70.74mg | 24% | |
| Sodium | 1830.14mg | 76% | |
| Potassium | 1313.22mg | 28% | |
| Total Carbs | 109.35g | 36% | |
| Sugars | 20.44g | 82% | |
| Dietary Fiber | 14.58g | 58% | |
| Protein | 38.98g | 78% | |
| Vitamin C | 33.7mg | 56% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 6.7mg | 37% | |
| Calcium | 288.7mg | 29% | |
| Amount Per 100 g | |||
| Calories | 166.72 Kcal (698 kJ) | ||
| Calories from fat | 74.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.29g | 82% | |
|---|---|---|---|
| Cholesterol | 11.05mg | 24% | |
| Sodium | 285.85mg | 76% | |
| Potassium | 205.11mg | 28% | |
| Total Carbs | 17.08g | 36% | |
| Sugars | 3.19g | 82% | |
| Dietary Fiber | 2.28g | 58% | |
| Protein | 6.09g | 78% | |
| Vitamin C | 5.3mg | 56% | |
| Iron | 1mg | 37% | |
| Calcium | 45.1mg | 29% | |
* 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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