Directions:
- Soak eggplant cubes into 3 teaspoons of salty water for about 15 minutes, drain, squeeze the excess water.
- Boil potato cubes for 10 minutes.
- Preheat the oven to 400 F.
- Cut a 1/2 slice off of top's of tomatoes and scoop insides out. Cut insides into small pieces and put aside.
- In a medium fry-pan, saute the onion with olive oil for 2 minutes and add garlic. Saute until soft.
- Add tomato pulp, eggplant and potatoes. Saute for about 5 minutes over medium heat.
- Add balsamic vinegar, salt, sugar, turmeric powder, curry powder and saute for 5 more minutes over low heat. Stir occasionally.
- Turn the heat off and add the rest of the ingredients, except cheese.
- Mix well.
- Fill the tomatoes with the mixture, using a teaspoon.
- Place the stuffed tomatoes in a baking dish. Sprinkle with cheese.
- Bake for 30 minutes.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.57 Kcal (321 kJ) | ||
| Calories from fat | 32.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 6% | |
|---|---|---|---|
| Cholesterol | 15.23mg | 5% | |
| Sodium | 141.63mg | 6% | |
| Potassium | 301.18mg | 6% | |
| Total Carbs | 8.42g | 3% | |
| Sugars | 3.66g | 15% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 2.81g | 6% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 23.9mg | 133% | |
| Calcium | 57.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 66.1 Kcal (277 kJ) | ||
| Calories from fat | 28.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 6% | |
|---|---|---|---|
| Cholesterol | 13.15mg | 5% | |
| Sodium | 122.26mg | 6% | |
| Potassium | 260mg | 6% | |
| Total Carbs | 7.27g | 3% | |
| Sugars | 3.16g | 15% | |
| Dietary Fiber | 1.94g | 9% | |
| Protein | 2.43g | 6% | |
| Vitamin C | 8.8mg | 17% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 20.7mg | 133% | |
| Calcium | 49.5mg | 6% | |
* 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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