Stuffed Eggplant

  • U Serves 3 People
  • P Prep: 00:26
  • P Cook: 00:30
Stuffed Eggplant

Nutritional Facts

per 1 serving size (Recipe makes 3 servings)


Amount Per Serving


Calories 305

Calories from Fat 102


% Daily Values*


Total Fat 11.36

17.48%


Saturated Fat 3.62

18.10%


Polyunsaturated Fat 1.11


Monounsaturated Fat 5.23


Cholesterol 49.17

16.39%


Sodium 123.67

5.15%


Potassium 1404.50


Total Carbohydrate 33.43

11.14%


Dietary Fiber 14.53

58.12%


Sugars 10.98


Protein 21.34


Vitamin A 35.67%

Vitamin C 69.17%


Calcium 8.83%

Iron 31.33%


* Nutritional Values are estimated and may vary

³ Description

Healthy and easy recipe that will not take much of your time.

² Ingredients

  •  2 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
  •  1/2 lb Ground Beef (90% Lean / 10% Fat)
  •  1 medium whole (2-3/5" dia) Tomatoes
  •  1/2 cup, chopped Onions
  •  1/2 tablespoon Extra Virgin Olive Oil
  •  1/2 cup, cooked Quinoa (Cooked)
  •  1 cup Parsley
   

q Directions

Cut the eggplants in halves and scoop out the insides to create a “boat”. Chop the eggplant “meat” that you have scooped into small pieces. Cook the meat together eggplant bits, chopped onion, tomato, salt and pepper. Once everything is nicely cooked together add parsley and quinoa and shut the heat off. Sprinkle the eggplant with some salt and fill them with the filling. You can either bake them or cook them on the stove by adding 1/4 cup of water, bringing to boil and immediately bringing down to simmer. Cook for about an hour. Serving size 2-3 “boats”.
Enjoy.

Recipe Provided by @aykarustamli

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