Directions:
- Heat oven to 350°F.
- Cut eggplants in half lengthwise and bake, facedown on oiled tray for 20-25 minutes.
- While eggplant bakes: Heat olive oil in medium saucepan, saute onion, garlic, celery and sunflower seeds. Saute until onions are soft and transparent.
- Combine remaining ingredients in medium bowl and add onion mixture.
- Remove eggplant from oven and scoop out a hole from each half. Add insides to rice mixture.
- Scoop mixture into hole in eggplant halves and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.57 Kcal (1300 kJ) | ||
| Calories from fat | 90.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 16% | |
|---|---|---|---|
| Sodium | 28.39mg | 1% | |
| Potassium | 736.83mg | 16% | |
| Total Carbs | 49.5g | 17% | |
| Sugars | 11.57g | 46% | |
| Dietary Fiber | 11.39g | 46% | |
| Protein | 8.77g | 18% | |
| Vitamin C | 21.6mg | 36% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 11.8mg | 65% | |
| Calcium | 68.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 70.39 Kcal (295 kJ) | ||
| Calories from fat | 20.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 16% | |
|---|---|---|---|
| Sodium | 6.44mg | 1% | |
| Potassium | 167mg | 16% | |
| Total Carbs | 11.22g | 17% | |
| Sugars | 2.62g | 46% | |
| Dietary Fiber | 2.58g | 46% | |
| Protein | 1.99g | 18% | |
| Vitamin C | 4.9mg | 36% | |
| Iron | 2.7mg | 65% | |
| Calcium | 15.5mg | 7% | |
* 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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