Stuffed Eggplant Recipe


MethodMain Ingredient


 Eggplant1 Medium
 Finely chopped leftover meat1 Cup (16 tbs)
 Cooked rice1⁄2 Cup (8 tbs)
 Onion1 Medium, chopped
 Dill leaves1 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Water1⁄2 Cup (8 tbs)
 Cornstarch1 Tablespoon
 Beef broth1⁄4 Cup (4 tbs)
 Tomato paste1 Tablespoon
 Sugar1⁄2 Teaspoon
 Parsley1 Tablespoon (For Garnish)

Nutrition Facts

Serving size

Calories 402 Calories from Fat 105

% Daily Value*

Total Fat 12 g18%

Saturated Fat 4.2 g20.9%

Trans Fat 0 g

Cholesterol 148.1 mg

Sodium 707.6 mg29.5%

Total Carbohydrates 43 g14.2%

Dietary Fiber 8.5 g34.1%

Sugars 10.9 g

Protein 32 g65%

Vitamin A 22.2% Vitamin C 42%

Calcium 7.5% Iron 14.9%

*Based on a 2000 Calorie diet


Cut eggplant lengthwise and scoop out center seeds.
Mix meat, rice, onion, dill, egg, salt, and pepper in a bowl.
Fill hollowed out eggplant with this stuffing.
Put water in cooker, add rack, and place stuffed eggplants on rack.
Close cover and put pressure control in place.
When pressure is reached, cook for 2 to 3 minutes.
Cool cooker at once.
Put eggplants on a baking dish.
Dissolve cornstarch in beef broth and put in a saucepan.
Add tomato paste and sugar arid blend until sauce is slightly thickened.
Pour over the eggplant.
Place under the broiler for 2 minutes more.
Sprinkle with parsley, and serve.
A tossed salad completes the meal.