Directions:
- Cut eggplant in half length-wise.
- Carefully scoop out flesh leaving 1/2-inch on bottom and sides.
- Chop up flesh and place into a colander in sink; toss with 1/4 C salt.
- Top with a heavy bowl or pot and let stand for 30 minutes.
- After 1/2 hour, rinse the chopped eggplant thoroughly with cold water; drain well.
- Heat large skillet or pot; add oil.
- Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
- Add peppers, eggplant, zucchini, and mushrooms.
- Cook 5-10 minutes over medium heat.
- Drain mixture.
- Add bread crumbs and cheesel mix thoroughly.
- Fill each eggplant half with mixture.
- OPTIONAL: Top with additional grated cheese.
- Bake at 350° for 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.52 Kcal (542 kJ) | ||
| Calories from fat | 38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 6% | |
|---|---|---|---|
| Cholesterol | 4.4mg | 1% | |
| Sodium | 134.35mg | 6% | |
| Potassium | 672.18mg | 14% | |
| Total Carbs | 18.73g | 6% | |
| Sugars | 9.7g | 39% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 5.83g | 12% | |
| Vitamin C | 55.7mg | 93% | |
| Iron | 1.1mg | 6% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 43.28 Kcal (181 kJ) | ||
| Calories from fat | 12.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 6% | |
|---|---|---|---|
| Cholesterol | 1.47mg | 1% | |
| Sodium | 44.89mg | 6% | |
| Potassium | 224.6mg | 14% | |
| Total Carbs | 6.26g | 6% | |
| Sugars | 3.24g | 39% | |
| Dietary Fiber | 1.9g | 23% | |
| Protein | 1.95g | 12% | |
| Vitamin C | 18.6mg | 93% | |
| Iron | 0.4mg | 6% | |
| Calcium | 13.3mg | 4% | |
* 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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