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Vegetable Stuffed Eggplant Recipe
|Tomatoes||2 Medium, seeded and chopped|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Buttery cracker crumbs||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Cheddar cheese||1⁄2 Cup (8 tbs), shredded|
Serving size: Complete recipe
Calories 1036 Calories from Fat 512
% Daily Value*
Total Fat 58 g88.5%
Saturated Fat 31.6 g157.9%
Trans Fat 0 g
Cholesterol 76.1 mg25.4%
Sodium 2097.3 mg87.4%
Total Carbohydrates 99 g33.2%
Dietary Fiber 18.4 g73.4%
Sugars 29.2 g
Protein 34 g67.3%
Vitamin A 67.9% Vitamin C 170%
Calcium 62.9% Iron 14%
*Based on a 2000 Calorie diet
Scoop out pulp, leaving 1/4 -inch thick shell.
Dice eggplant pulp.
In 1 1/2 -quart casserole, combine diced eggplant, tomatoes, green pepper, celery and onion; cover.
Microwave at HIGH (10) 4 minutes, stirring after 2 minutes; drain.
Add cracker crumbs, salt and pepper; blend well.
Divide mixture evenly between eggplant shells.
Place shells in 2-quart oblong glass baking dish; add water.
Cover with vented plastic wrap.
Microwave at HIGH (10) 4 to 7 minutes; rotate dish 1/2 turn after 3 minutes.
Sprinkle with cheese and let stand 5 minutes.