Directions:
- Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
- In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.
- Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.
- Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
- Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.69 Kcal (937 kJ) | ||
| Calories from fat | 41.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 86.42mg | 4% | |
| Potassium | 1124.4mg | 24% | |
| Total Carbs | 20.49g | 7% | |
| Sugars | 12.56g | 50% | |
| Dietary Fiber | 8.72g | 35% | |
| Protein | 27.39g | 55% | |
| Vitamin C | 44.7mg | 74% | |
| Iron | 1.2mg | 7% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 45.44 Kcal (190 kJ) | ||
| Calories from fat | 8.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 7% | |
|---|---|---|---|
| Cholesterol | 13.59mg | 22% | |
| Sodium | 17.56mg | 4% | |
| Potassium | 228.44mg | 24% | |
| Total Carbs | 4.16g | 7% | |
| Sugars | 2.55g | 50% | |
| Dietary Fiber | 1.77g | 35% | |
| Protein | 5.57g | 55% | |
| Vitamin C | 9.1mg | 74% | |
| Iron | 0.2mg | 7% | |
| Calcium | 12.1mg | 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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