Vegetarian Stuffed Eggplant Recipe

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Ingredients:

Serving

3 medium eggplants , sliced lengthwise
3 tbsp canola oil
1 medium vidalia onion, chopped
3 small garlic cloves, pressed
3 small carrots, shredded
3 cups brown rice, cooked
1/2 cup golden raisins or 1/2 cup currants
1/2 cup chopped walnuts
2 tbsp fresh mint, chopped
2 tbsp fresh parsley, chopped
2 tbsp lemon juice
1/2 tsp cinnamon
1/2 tsp salt

Directions:

Simmer eggplant halves face down in a little water about 10 minutes until soft.
Cool and scoop out pulp leaving 1/2 inch shell.
Heat oil in skillet and add pulp, onion, and garlic. Cook about 5 minutes then add remaining ingredients. Cook 5 more minutes.
Spoon mixture into shells. At this point, they can be wrapped and frozen for later, or bake at 350 degrees F about 20 minutes. Serve with plain yogurt, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	351.3 Kcal (1471 kJ)
Calories from fat	127.36 Kcal
		% Daily Value*
Total Fat	14.15g	22%
Sodium	224.87mg	9%
Potassium	850.75mg	18%
Total Carbs	52.3g	17%
Sugars	18.81g	75%
Dietary Fiber	11.53g	46%
Protein	8.51g	17%
Vitamin C	12.3mg	21%
Vitamin A	0.5mg	17%
Iron	30.3mg	168%
Calcium	69.2mg	7%

Amount Per 100 g
Calories	88.68 Kcal (371 kJ)
Calories from fat	32.15 Kcal
		% Daily Value*
Total Fat	3.57g	22%
Sodium	56.76mg	9%
Potassium	214.75mg	18%
Total Carbs	13.2g	17%
Sugars	4.75g	75%
Dietary Fiber	2.91g	46%
Protein	2.15g	17%
Vitamin C	3.1mg	21%
Vitamin A	0.1mg	17%
Iron	7.7mg	168%
Calcium	17.5mg	7%

* 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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