Directions:
- Cut thin slice off top of each tomato and scoop out insides, leaving 1/4 shell.
- Saute onion in butter.
- Add tomato pulp and simmer until pulp is softened.
- Peel eggplant and dice into 1/4 cubes and add to pulp mixture.
- Season with salt, oregano, curry powder,thyme and black pepper.
- Taste, and adjust seasoning if necessary.
- Cook, stirring gently, until eggplant is tender and sauce is thickened.
- Salt tomato cups, fill with hot mixture.
- Place in baking pan or casserole and top with buttered breadcrumbs.
- Bake in 350°F oven for 30 to 35 minutes or until tomatoes are tender and crumbs browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.22 Kcal (319 kJ) | ||
| Calories from fat | 28.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 5% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 470.05mg | 20% | |
| Potassium | 322.77mg | 7% | |
| Total Carbs | 10.89g | 4% | |
| Sugars | 5.23g | 21% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 48.07 Kcal (201 kJ) | ||
| Calories from fat | 17.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 5% | |
|---|---|---|---|
| Cholesterol | 4.81mg | 3% | |
| Sodium | 296.45mg | 20% | |
| Potassium | 203.57mg | 7% | |
| Total Carbs | 6.87g | 4% | |
| Sugars | 3.3g | 21% | |
| Dietary Fiber | 2.03g | 13% | |
| Protein | 1.17g | 4% | |
| Vitamin C | 7.1mg | 19% | |
| Iron | 0.3mg | 3% | |
| Calcium | 17.5mg | 3% | |
* 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.
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