Directions:
- Filling:.
- Brown the onions in olive oil.
- Add the garlic and sliced tomatoes and fry until soft.
- Add the parsley.
- Add salt and pepper, to taste.
- Eggplants:.
- Cut each eggplant in half horizontally.
- Using a metal scoop or a large soup spoon, scoop out the flesh to within about 3/4 inch to an inch (2.5 cm) of the skin. Discard the flesh.
- Pour off any excess liquids from the fried vegetable mixture, then fill each.
- Eggplant shell with it.
- Arrange the eggplant shells in a deep frying pan or dutch oven. Fill the pan.
- With a combination of half olive oil/half water up to the height of the eggplant.
- Sprinkle the eggplants with salt; drizzle with lemon juice; then sprinklesome sugar over all.
- Bring to a boil, Cover, Reduce heat and simmer for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.18 Kcal (260 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 5.83mg | 0% | |
| Potassium | 577.78mg | 12% | |
| Total Carbs | 14.83g | 5% | |
| Sugars | 9.83g | 39% | |
| Dietary Fiber | 7.11g | 28% | |
| Protein | 2.54g | 5% | |
| Vitamin C | 7.9mg | 13% | |
| Calcium | 24mg | 2% | |
| Amount Per 100 g | |||
| Calories | 24.74 Kcal (104 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.32mg | 0% | |
| Potassium | 229.89mg | 12% | |
| Total Carbs | 5.9g | 5% | |
| Sugars | 3.91g | 39% | |
| Dietary Fiber | 2.83g | 28% | |
| Protein | 1.01g | 5% | |
| Vitamin C | 3.2mg | 13% | |
| Calcium | 9.6mg | 2% | |
* 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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