Directions:
- Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob.
- In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish.
- Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.6 Kcal (1225 kJ) | ||
| Calories from fat | 151.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.85g | 26% | |
|---|---|---|---|
| Cholesterol | 19.58mg | 7% | |
| Sodium | 716.72mg | 30% | |
| Potassium | 871.9mg | 19% | |
| Total Carbs | 29.58g | 10% | |
| Sugars | 15.23g | 61% | |
| Dietary Fiber | 9.31g | 37% | |
| Protein | 9.53g | 19% | |
| Vitamin C | 22.5mg | 37% | |
| Iron | 1mg | 6% | |
| Calcium | 186.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 64.2 Kcal (269 kJ) | ||
| Calories from fat | 33.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 26% | |
|---|---|---|---|
| Cholesterol | 4.3mg | 7% | |
| Sodium | 157.27mg | 30% | |
| Potassium | 191.32mg | 19% | |
| Total Carbs | 6.49g | 10% | |
| Sugars | 3.34g | 61% | |
| Dietary Fiber | 2.04g | 37% | |
| Protein | 2.09g | 19% | |
| Vitamin C | 4.9mg | 37% | |
| Iron | 0.2mg | 6% | |
| Calcium | 40.9mg | 19% | |
* 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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