STUFFED BRINJAL ( EGGPLANT ) Recipe
Summary
Ingredients
| Eggplant | 1 Large (2-3 Smaller Ones) | |
| Garlic | 1 Clove (5 gm), finely chopped | |
| Tomato puree | 1 Can (10 oz) | |
| Chopped onion | 4 Ounce | |
| Cooked rice | 3⁄4 Pound | |
| Butter | 3 Ounce | |
| Salt | 1 Teaspoon | |
| Cayenne | 1 Dash |
Nutrition Facts
Serving size: Complete recipe
Calories 1324 Calories from Fat 626
% Daily Value*
Total Fat 71 g109.8%
Saturated Fat 44.2 g220.9%
Trans Fat 0 g
Cholesterol 182.9 mg61%
Sodium 2041.3 mg85.1%
Total Carbohydrates 162 g53.8%
Dietary Fiber 24.1 g96.4%
Sugars 29.4 g
Protein 20 g39.5%
Vitamin A 76.6% Vitamin C 83.9%
Calcium 16% Iron 64.4%
*Based on a 2000 Calorie diet
Directions
Scoop out pulp leaving shells about 1/2 in. thick.
Chop the pulp roughly.
Melt the butter in a frying pan.
Add the eggplant pulp, onion, sliced green pepper and garlic.
Cook until soft, then add the rice, tomato puree, salt and cayenne.
Fill eggplants shell with this mixture and bake in hot oven for 15 minutes.
Chef
