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Vegetarian Stuffed Eggplant Recipe
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Carrots||2 Medium, shredded|
|Cooked brown rice||2 Cup (32 tbs)|
|Raisins/Currants||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Chopped mint/1 tablespoon dried mint||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Plain yogurt||2 Cup (32 tbs)|
Calories 335 Calories from Fat 120
% Daily Value*
Total Fat 14 g21.4%
Saturated Fat 3 g14.8%
Trans Fat 0 g
Cholesterol 9.8 mg
Sodium 219.6 mg9.2%
Total Carbohydrates 49 g16.4%
Dietary Fiber 9.5 g38.2%
Sugars 19.4 g
Protein 8 g16.9%
Vitamin A 74.6% Vitamin C 20.8%
Calcium 16.5% Iron 9.8%
*Based on a 2000 Calorie diet
In large deep skillet, bring 1/2" water to a boil.
Add eggplant halves, cut sides down.
Cover and simmer about 10 minutes or until just tender.
Remove with tongs.
When cool enough to handle, scoop out pulp, leaving 1/2" shell.
Heat oil in skillet over mediumheat.
Add eggplant pulp, onion and garlic.
Cook 3 to 5 minutes until onion is tender.
Stir in remaining ingredients except yogurt and cook 5 minutes, stirring often to blend flavors.
Remove from heat, spoon into eggplant shells.
Serve at room temperature with chilled yogurt on top.