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Eggplants Stuffed with Onions and Tomatoes Recipe

Eggplants Stuffed with Onions and Tomatoes Recipe

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Eggplants Stuffed with Onions and Tomatoes

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Ingredients

Count

Nutrition

1260

Calories

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Ingredients:

Serving

1 1/2 onions
3 tbsp olive oil
5 cloves garlic
4 tomatoes
3 tbsp parsley
1/8 tsp salt
6 small eggplant
1 cup tomato juice
1 tsp sugar
1/8 tsp salt
4 tbsp lemon juice

Directions:

Make filling. Soften onions gently in oil. Add chopped garlic and stir. Remove the pan from heat and stir in tomatoes and parsley. Season with salt and mix well.
Trim caps from ends of eggplant. Peel off 1/3 inch wide strips of skin lengthwise leaving alternate strips of peel and bare flesh. Make a deep cup in one side of eggplant lengthwise in order to make a pocket.
Stuff pocket of each with filling and place with opening face up in pan. ix tomato juic with a little sugar, salt and lemon juice and pour over eggplants. Cook at 400 for 1 hour.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1259.83 Kcal (5275 kJ)
Calories from fat	380.38 Kcal
		% Daily Value*
Total Fat	42.26g	65%
Sodium	712.48mg	30%
Potassium	7864.36mg	167%
Total Carbs	211.77g	71%
Sugars	138.22g	553%
Dietary Fiber	88.86g	355%
Protein	35.28g	71%
Vitamin C	188.6mg	314%
Iron	1mg	5%
Calcium	381.3mg	38%

Amount Per 100 g
Calories	35.61 Kcal (149 kJ)
Calories from fat	10.75 Kcal
		% Daily Value*
Total Fat	1.19g	65%
Sodium	20.14mg	30%
Potassium	222.32mg	167%
Total Carbs	5.99g	71%
Sugars	3.91g	553%
Dietary Fiber	2.51g	355%
Protein	1g	71%
Vitamin C	5.3mg	314%
Calcium	10.8mg	38%

* 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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