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Stuffed Eggplant Recipe
|Finely chopped onion||1 Cup (16 tbs)|
|Finely chopped bell pepper||1 Cup (16 tbs)|
|Celery stalks||2 , finely chopped|
|Ground chuck beef||1 Pound|
|Tomato sauce||24 Ounce (3 Cans, 8 Ounce Each)|
|Olive oil||2 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Sweet basil||1⁄2 Teaspoon|
|Dried parsley||2 Tablespoon|
|Red pepper||1⁄2 Teaspoon|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
Calories 367 Calories from Fat 190
% Daily Value*
Total Fat 21 g32.8%
Saturated Fat 0.82 g4.1%
Trans Fat 0 g
Cholesterol 50 mg
Sodium 748.3 mg31.2%
Total Carbohydrates 28 g9.4%
Dietary Fiber 10.6 g42.4%
Sugars 13 g
Protein 19 g37.5%
Vitamin A 40.7% Vitamin C 100.5%
Calcium 12.5% Iron 36.7%
*Based on a 2000 Calorie diet
Scoop out pulp leaving a 1/2-inch shell.
Parboil the shells for 5 minutes.
Remove from water and drain.
Saute onions, bell pepper and celery until wilted.
Add meat and continue cooking until the meat is grey in color.
Add remaining ingredients, seasonings and eggplant pulp.
Continue cooking until soft, about 20 minutes.
Arrange the eggplant shells in a shallow baking dish.
Fill each with the meat mixture.
Place the remaining mixture in the pan around filled shells.
Bake at 450 degrees for 15 to 20 minutes.