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Mexicano-Stuffed Eggplant Recipe
|Minced garlic||1⁄4 Teaspoon|
|Diced celery||1⁄2 Cup (8 tbs)|
|Coarsely shredded carrots||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chili powder||3⁄4 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Sliced stuffed olives||1⁄3 Cup (5.33 tbs)|
|Toasted croutons||1 Cup (16 tbs)|
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
Calories 190 Calories from Fat 126
% Daily Value*
Total Fat 14 g21.8%
Saturated Fat 8.1 g40.5%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 357.7 mg14.9%
Total Carbohydrates 16 g5.2%
Dietary Fiber 6.4 g25.7%
Sugars 5.1 g
Protein 3 g5.5%
Vitamin A 57.6% Vitamin C 12.1%
Calcium 3.5% Iron 4.3%
*Based on a 2000 Calorie diet
Par- boil for 25 minutes in salted water in saucepan.
Drain and cool.
Scoop out pulp to within 1 /4 inch of the skin with grapefruit knife; cut pulp into cubes.
Melt butter in medium skillet.
Add garlic, celery, carrots and onion; saute until onions are transparent.
Blend in seasonings, olives, croutons and tomatoes.
Spoon stuffing into eggplant shell.
Place in greased baking dish.
Bake in preheated 400-degree oven for 20 minutes.