Stuffed Eggplants in Tomato Sauce Recipe

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Stuffed Eggplants in Tomato Sauce
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Ingredients:

Directions:

  1. Cut the eggplants lengthwise and sprinkle with salt. Let them drain from the bitter juice for about 30 minute Rinse and dry and scoop out the inner part and reserve on a side.
  2. Dip the the skins of the eggplants in boiling water until they soften.
  3. Preheat the oven to 180 C/355°F.
  4. In a blender shred the reserved eggplant. In a bowl, mix the eggs, the feta cheese,the garlic and the shredded eggplant. Add salt and pepper to your taste.
  5. Use the mixture to fill in the eggplant boats. Sprinkle on top with your melting cheese. Bake for about 40 minute.
  6. Meanwhile prepare the sauce:.
  7. Saute onions in oil, add the tomatoes, salt and pepper. Boil till slightly thickened.
  8. Pout over eggplants and continue to bake for 5 more minute.
  9. Serve each plate sprinkled with parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 787.12 Kcal (3296 kJ)
Calories from fat 533.13 Kcal
% Daily Value*
Total Fat 59.24g 91%
Cholesterol 223.63mg 75%
Sodium 1425.46mg 59%
Potassium 1417.32mg 30%
Total Carbs 31.06g 10%
Sugars 19.73g 79%
Dietary Fiber 12.08g 48%
Protein 36.26g 73%
Vitamin C 25mg 42%
Iron 2mg 11%
Calcium 438.1mg 44%
Amount Per 100 g
Calories 114.06 Kcal (478 kJ)
Calories from fat 77.25 Kcal
% Daily Value*
Total Fat 8.58g 91%
Cholesterol 32.41mg 75%
Sodium 206.56mg 59%
Potassium 205.38mg 30%
Total Carbs 4.5g 10%
Sugars 2.86g 79%
Dietary Fiber 1.75g 48%
Protein 5.25g 73%
Vitamin C 3.6mg 42%
Iron 0.3mg 11%
Calcium 63.5mg 44%

* 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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Recipe Tags

Weightwatchers Points

  • 19.9
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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