Directions:
- Preheat oven to 350.
- Cut eggplant in half and scoop out pulp leaving shell intact.
- Finely dice eggplant pulp.
- In a skillet brown eggplant in oil and add beef turning until browned.
- Drain off any fat if necessary.
- Stir in tomato paste, egg, onion, green pepper, garlic, salt, pepper red wine and yogurt.
- Heat thoroughly but do not boil.
- Spoon mixture into eggplant halves then top with tomato sauce and mozzarella cheese then place in baking dish and bake for 45 minutes until bubbly and eggplant is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.75 Kcal (1071 kJ) | ||
| Calories from fat | 35.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 6% | |
|---|---|---|---|
| Cholesterol | 78.9mg | 26% | |
| Sodium | 523.88mg | 22% | |
| Potassium | 1265.36mg | 27% | |
| Total Carbs | 28.6g | 10% | |
| Sugars | 17.12g | 68% | |
| Dietary Fiber | 7.09g | 28% | |
| Protein | 22.61g | 45% | |
| Vitamin C | 19.9mg | 33% | |
| Iron | 3.2mg | 18% | |
| Calcium | 212.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 69.92 Kcal (293 kJ) | ||
| Calories from fat | 9.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 6% | |
|---|---|---|---|
| Cholesterol | 21.57mg | 26% | |
| Sodium | 143.22mg | 22% | |
| Potassium | 345.93mg | 27% | |
| Total Carbs | 7.82g | 10% | |
| Sugars | 4.68g | 68% | |
| Dietary Fiber | 1.94g | 28% | |
| Protein | 6.18g | 45% | |
| Vitamin C | 5.4mg | 33% | |
| Iron | 0.9mg | 18% | |
| Calcium | 58mg | 21% | |
* 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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