Directions:
- Preheat oven to 325 degrees.
- In a large skillet, heat olive oil over medium-low heat, add onions and garlic.
- Cook, covered, for 5 minutes, stirring occasionally. Soften, don't brown.
- Cut eggplants in half, crosswise. Trim the ends slightly to allow them to stand up.
- Scoop out eggplant with a spoon, leaving a 1/4-inch layer of shell. Set aside empty skins.
- Chop the removed eggplant coarsely.
- Add eggplant, cinnamon, raisins and lemon juice to the skillet with the onions and garlic mixture.
- Cover and cook for 7 minutes. stirring occasionally.
- Remove from heat for a minute or so, then fold in the mint, parsley, Worcestershire and cheese. Add the salt and pepper, to taste.
- Spoon the mixture loosely into the eggplant shells, and arrange upright on a lightly greased baking sheet.
- Bake for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.89 Kcal (841 kJ) | ||
| Calories from fat | 63.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 1% | |
| Sodium | 151.78mg | 6% | |
| Potassium | 756.92mg | 16% | |
| Total Carbs | 27.2g | 9% | |
| Sugars | 16.19g | 65% | |
| Dietary Fiber | 9.97g | 40% | |
| Protein | 9.05g | 18% | |
| Vitamin C | 12.3mg | 21% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 89mg | 495% | |
| Calcium | 249.3mg | 25% | |
| Amount Per 100 g | |||
| Calories | 63.35 Kcal (265 kJ) | ||
| Calories from fat | 19.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 11% | |
|---|---|---|---|
| Cholesterol | 1.07mg | 1% | |
| Sodium | 47.87mg | 6% | |
| Potassium | 238.71mg | 16% | |
| Total Carbs | 8.58g | 9% | |
| Sugars | 5.11g | 65% | |
| Dietary Fiber | 3.14g | 40% | |
| Protein | 2.86g | 18% | |
| Vitamin C | 3.9mg | 21% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 28.1mg | 495% | |
| Calcium | 78.6mg | 25% | |
* 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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