Directions:
- Cook rice according to package directions. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2″ shell. Dice the eggplant meat.
- Place eggplant shells cut side down in a large skillet with about 1/2″ boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
- Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender. Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells.
- Bake in a preheated, 350'F. oven about 35 minutes or until eggplant shells are tender. Makes two main dish servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1237.35 Kcal (5181 kJ) | ||
| Calories from fat | 533.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.27g | 91% | |
|---|---|---|---|
| Sodium | 31.8mg | 1% | |
| Potassium | 1976.16mg | 42% | |
| Total Carbs | 163.29g | 54% | |
| Sugars | 26.97g | 108% | |
| Dietary Fiber | 26.11g | 104% | |
| Protein | 18.34g | 37% | |
| Vitamin C | 118.9mg | 198% | |
| Iron | 3.2mg | 18% | |
| Calcium | 99mg | 10% | |
| Amount Per 100 g | |||
| Calories | 133.78 Kcal (560 kJ) | ||
| Calories from fat | 57.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 91% | |
|---|---|---|---|
| Sodium | 3.44mg | 1% | |
| Potassium | 213.65mg | 42% | |
| Total Carbs | 17.65g | 54% | |
| Sugars | 2.92g | 108% | |
| Dietary Fiber | 2.82g | 104% | |
| Protein | 1.98g | 37% | |
| Vitamin C | 12.9mg | 198% | |
| Iron | 0.3mg | 18% | |
| Calcium | 10.7mg | 10% | |
* 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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