Stuffed Eggplant
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 883.7
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 2,358.1 mg
- Total Carbs: 194.3 g
- Dietary Fiber: 44.5 g
- Protein: 28.2 g
View full nutritional breakdown of Stuffed Eggplant calories by ingredient
Introduction
1.Empty the eggplant from inside and also the green pepper2.Put the the tomato juice in bowl with salt and black peper till you feel it becomes a sauce then add the rice for 10 mins on the cook.
3. Then staff the eggplants and the green pepper with the ingredients.
4. Put the eggplants and the green peppers in a big pan and immerse them with the vegetable soup and a glass of water .
5. Let the cook to be at its low temprature and cover them with the pan's cover .
6. Donot open the cover except after 30 mins.
No of servings can be from 2 pieces to 3 1.Empty the eggplant from inside and also the green pepper
2.Put the the tomato juice in bowl with salt and black peper till you feel it becomes a sauce then add the rice for 10 mins on the cook.
3. Then staff the eggplants and the green pepper with the ingredients.
4. Put the eggplants and the green peppers in a big pan and immerse them with the vegetable soup and a glass of water .
5. Let the cook to be at its low temprature and cover them with the pan's cover .
6. Donot open the cover except after 30 mins.
No of servings can be from 2 pieces to 3
Number of Servings: 1
Ingredients
-
1. 3 meduim eggplants
2. 2 meduim sized green pepper
3.Tomato soup
4.Vegetable soup
Directions
1.Empty the eggplant from inside and also the green pepper
2.Put the the tomato juice in bowl with salt and black peper till you feel it becomes a sauce then add the rice for 10 mins on the cook.
3. Then staff the eggplants and the green pepper with the ingredients.
4. Put the eggplants and the green peppers in a big pan and immerse them with the vegetable soup and a glass of water .
5. Let the cook to be at its low temprature and cover them with the pan's cover .
6. Donot open the cover except after 30 mins.
No of servings can be from 2 pieces to 3
Number of Servings: 1
Recipe submitted by SparkPeople user HAGERMONIEM.
2.Put the the tomato juice in bowl with salt and black peper till you feel it becomes a sauce then add the rice for 10 mins on the cook.
3. Then staff the eggplants and the green pepper with the ingredients.
4. Put the eggplants and the green peppers in a big pan and immerse them with the vegetable soup and a glass of water .
5. Let the cook to be at its low temprature and cover them with the pan's cover .
6. Donot open the cover except after 30 mins.
No of servings can be from 2 pieces to 3
Number of Servings: 1
Recipe submitted by SparkPeople user HAGERMONIEM.