Eggplant Stuffed With Summer Vegetables Recipe

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Eggplant Stuffed With Summer Vegetables
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Ingredients:

Directions:

  1. With a sturdy spoon, scoop the flesh out of each eggplant half, leaving 1/4 inch thick shells.
  2. Sprinkle the inside of the shells with salt, invert onto a plate, and let stand for 30 minutes.
  3. Dice the flesh and set aside.
  4. Preheat oven to 350 degrees.
  5. Turn the eggplant shells over, pat dry, and place on a baking sheet; bake until softened, about 15 minutes.
  6. Remove from oven and set aside; leave oven on.
  7. Meanwhile, heat the olive oil in a large skillet over medium heat.
  8. Add in onion; sauté until tender, 5-7 minutes.
  9. Add in garlic, diced eggplant, zucchini, and mushrooms; sauté until mushrooms begin to soften, about 3 minutes.
  10. Add in tomato, parsley, basil, and breadcrumbs; stir to combine; season with salt and pepper; remove from heat.
  11. Fill baked eggplant shells with the vegetable, mounding it loosely; bake for 20 minutes; serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 109.31 Kcal (458 kJ)
Calories from fat 15.34 Kcal
% Daily Value*
Total Fat 1.7g 3%
Sodium 11.85mg 0%
Potassium 933.38mg 20%
Total Carbs 20.48g 7%
Sugars 11.2g 45%
Dietary Fiber 7.82g 31%
Protein 5.5g 11%
Vitamin C 13.3mg 22%
Iron 84.7mg 470%
Calcium 76.2mg 8%
Amount Per 100 g
Calories 30.77 Kcal (129 kJ)
Calories from fat 4.32 Kcal
% Daily Value*
Total Fat 0.48g 3%
Sodium 3.34mg 0%
Potassium 262.72mg 20%
Total Carbs 5.76g 7%
Sugars 3.15g 45%
Dietary Fiber 2.2g 31%
Protein 1.55g 11%
Vitamin C 3.7mg 22%
Iron 23.8mg 470%
Calcium 21.4mg 8%

* 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

  • 1.5
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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