Veggie stuffed Eggplant
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 336.1
- Total Fat: 17.0 g
- Cholesterol: 17.3 mg
- Sodium: 121.6 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 10.5 g
- Protein: 10.6 g
View full nutritional breakdown of Veggie stuffed Eggplant calories by ingredient
Introduction
I found this in the cooking for 2 magazine. Didn't know if I even liked egg plant, now its my new favorite veggie. I found this in the cooking for 2 magazine. Didn't know if I even liked egg plant, now its my new favorite veggie.Number of Servings: 2
Ingredients
-
1 small eggplant
1 cup frozen corn
1 small onion chopped
1 small tomato chopped
1 clove garlic minced
4 1/2 tsp canola oil
2 Tbsp minced parsley
1/2 tsp salt
1/4 tsp oregano
1/4 tsp pepper
1/2 cup water
1/2 cup shedded cheddar cheese
Directions
Cut eggplant in half lengthwise remove pulp, leaving 1/4 in shell.
Cube pulp; set shells aside.
In large skillet, saute the eggplant pulp, corn,onion, tomato and
garlic in oil until tender.
Stir in seasonings.
Spoon mixture into shells. Place in an ungreased baking dish pour water into dish.
Cover and bake at 350 for 25-30 minutes or until heated through. Uncover;
sprinkle with cheese. Bake 5 minutes until cheese melts.
Cube pulp; set shells aside.
In large skillet, saute the eggplant pulp, corn,onion, tomato and
garlic in oil until tender.
Stir in seasonings.
Spoon mixture into shells. Place in an ungreased baking dish pour water into dish.
Cover and bake at 350 for 25-30 minutes or until heated through. Uncover;
sprinkle with cheese. Bake 5 minutes until cheese melts.