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Stuffed Eggplant Mediterranean-Style Recipe

Stuffed Eggplant Mediterranean-Style Recipe

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Ingredients:

Serving

1 medium eggplant
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
2 tsp olive oil
1 medium tomato, chopped
1/2 cup cooked rice
1/4 tsp salt
1/4 tsp pepper
1/4 cup shredded mozzarella cheese

Directions:

Halve the egplant lengthwise. Hollow out the halves leaving 1/2 inch thick shells. Chop the eggplant pulp.
In a medium skillet, cook mushrooms, onion, and eggplant pulp in hot oil for 5 minutes. Add tomato and cook 2 minutes more. Remove from heat, and stir in cooked rice, salt, and pepper.
Lightly grease a square baking dish with nonstick cooking spray. Place eggplant halves, cut side up, in dish. Spoon half of filling into each eggplant half.
Bake, uncovered, in a 350º oven for 25 minutes. Sprinkle with cheese and bake 10 to 15 minutes more until heated through and eggplant shells are tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	182 Kcal (762 kJ)
Calories from fat	40.58 Kcal
		% Daily Value*
Total Fat	4.51g	7%
Cholesterol	2.54mg	1%
Sodium	406.25mg	17%
Potassium	815.28mg	17%
Total Carbs	27.88g	9%
Sugars	12.71g	51%
Dietary Fiber	9.23g	37%
Protein	9.82g	20%
Vitamin C	14.9mg	25%
Iron	0.6mg	3%
Calcium	170.3mg	17%

Amount Per 100 g
Calories	46.83 Kcal (196 kJ)
Calories from fat	10.44 Kcal
		% Daily Value*
Total Fat	1.16g	7%
Cholesterol	0.65mg	1%
Sodium	104.53mg	17%
Potassium	209.77mg	17%
Total Carbs	7.17g	9%
Sugars	3.27g	51%
Dietary Fiber	2.38g	37%
Protein	2.53g	20%
Vitamin C	3.8mg	25%
Iron	0.2mg	3%
Calcium	43.8mg	17%

* 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.

Tastes

salty
savory
bitter
sweet

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