Baked Stuffed Eggplant Recipe

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Baked Stuffed Eggplant
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Ingredients
21
Count
Nutrition
638
Calories
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Ingredients:

Directions:

  1. Set Oven to Broil
  2. Wash, peel and de-stem Eggplants. Brush all over with oil, place on a sheet pan and broil, turning frequently, until they are medium dark brown on all sides and tender. (Approx. 10 mins.) Remove from oven and set aside to cool.
  3. ****************
  4. BASIC STUFFING.
  5. In a heavy skillet over med flame, heat butter or oil. Fry the pine nuts (shaking pan constantly) until med brown on all sides. (4 - 6 mins.)Remove from pan, reserving fat and set aside.
  6. Add onion (season with salt and pepper)and cook until brown around the edges. (5 - 10 min) Increase heat to medium high. Add meat and cook 5 - 7 mins, breaking up any big lumps, until it just starts to lose its pink color. Spoon or drain off any excess fat. Sprinkle meat with cinnamon, return the pine nuts to the pan and cook 1-2 mins to blend flavors. Adjust Salt and other seasonings to taste. Remove from heat let cool slightly.
  7. When eggplant are cool enough to handle. Slit the egglant lengthwise being careful not to cut through ends or bottom. Push pulp aside with your fingers or a small spoon to make a large pocket. Stuff each eggplant with meat mixture mounding slightly on top and set aside. .
  8. *********************
  9. SAUCE:
  10. In a medium saucepan over low flame, heat about 1 Tbls butter or oil. Add cinnamon stick and garlic and cook for 2-3 mins to infuse oil. Sprinkle mint onto the oil. Cook for 1 min. Add Tomato sauce, salt, pepper and sugar. Cook for 2 - 3 Minutes. If sauce looks too thick, thin with a little water or broth. Remove from heat and cover.
  11. To Bake: Preheat oven to 350F. Place eggplants, filling side up in a baking dish. Gently pour sauce around eggplants. Bake uncovered for 30 mins.
  12. Serve over Lebanese style rice. (Recipe posted.) Garnish with toasted pine nuts and chopped fresh Mint.
  13. To Freeze: Line up stuffed eggplants on a sheet pan lined with wax paper so that none are touching each other. Place in a freezer until solid. Transfer to freezer bags or vacuum seal. Freeze sauce separately in 2 - 3 cup portions.
  14. Note. This same stuffing (mixed with cooked rice) and sauce can be used with Zucchini, Roasted Bell Peppers and Large Roasted Chiles such as Pablano, or NuMex,
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 637.83 Kcal (2670 kJ)
Calories from fat 475.72 Kcal
% Daily Value*
Total Fat 52.86g 81%
Cholesterol 142.24mg 47%
Sodium 705.27mg 29%
Potassium 695.85mg 15%
Total Carbs 15.94g 5%
Sugars 7.85g 31%
Dietary Fiber 4.56g 18%
Protein 27.78g 56%
Vitamin C 13.6mg 23%
Vitamin A 0.1mg 2%
Iron 11.4mg 63%
Calcium 55mg 6%
Amount Per 100 g
Calories 179.9 Kcal (753 kJ)
Calories from fat 134.18 Kcal
% Daily Value*
Total Fat 14.91g 81%
Cholesterol 40.12mg 47%
Sodium 198.92mg 29%
Potassium 196.26mg 15%
Total Carbs 4.5g 5%
Sugars 2.21g 31%
Dietary Fiber 1.28g 18%
Protein 7.84g 56%
Vitamin C 3.8mg 23%
Iron 3.2mg 63%
Calcium 15.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.4
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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