Directions:
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice the eggplant in half lengthwise, and hollow out the halves leaving about a 1 centimeter shell. Set the flesh from the insides aside for later use. Place the shells on a baking tray, and drizzle with a little olive oil.
- Bake for about 30 minutes in the preheated oven, until soft.
- While those are baking, chop the leftover eggplant into small pieces. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic; cook and stir for a few minutes. Add the chopped eggplant; cook and stir until tender. Mix in the tomatoes and tomato paste until well blended. Simmer over low heat until the halves in the oven are ready.
- Remove the baked eggplant shells from the oven, and spoon in the tomato and eggplant mixture. Sprinkle a little cinnamon over the top of each one, and return them to the oven. Bake for another 30 minutes or so.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.47 Kcal (1187 kJ) | ||
| Calories from fat | 189.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.06g | 32% | |
|---|---|---|---|
| Sodium | 13.05mg | 1% | |
| Potassium | 741.88mg | 16% | |
| Total Carbs | 23.22g | 8% | |
| Sugars | 12.81g | 51% | |
| Dietary Fiber | 9.2g | 37% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 13.5mg | 23% | |
| Iron | 0.4mg | 2% | |
| Calcium | 58.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 85.21 Kcal (357 kJ) | ||
| Calories from fat | 56.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 32% | |
|---|---|---|---|
| Sodium | 3.92mg | 1% | |
| Potassium | 223mg | 16% | |
| Total Carbs | 6.98g | 8% | |
| Sugars | 3.85g | 51% | |
| Dietary Fiber | 2.77g | 37% | |
| Protein | 1.08g | 7% | |
| Vitamin C | 4.1mg | 23% | |
| Iron | 0.1mg | 2% | |
| Calcium | 17.5mg | 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.
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