Tuna Stuffed Eggplant Recipe

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Tuna Stuffed Eggplant
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Ingredients:

Directions:

  1. Wash eggplants, wipe dry, and remove green tip. Cut a lengthwise slice from each. Scoop out inside and reserve, leacving a wall 1/2 inch thick. Invert shells in a shallow baking pan. Pour in 1 inch of water. Bake in 400 oven for 20 minutes (or until half done.).
  2. Chop pulp and saute with onion in 1/4 cup margarine. Add bread crumbs, tuna, and seasonings. Spoon into eggplant shells and place in a shallow baking dish.
  3. Mix bread cubes with melted butter. Sprinkle around edge of tops. Bake uncovered in 350 for 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 443.56 Kcal (1857 kJ)
Calories from fat 181.42 Kcal
% Daily Value*
Total Fat 20.16g 31%
Cholesterol 17.82mg 6%
Sodium 1033.05mg 43%
Potassium 661.32mg 14%
Total Carbs 52.25g 17%
Sugars 14g 56%
Dietary Fiber 13.18g 53%
Protein 14.36g 29%
Vitamin C 6mg 10%
Vitamin A 0.2mg 7%
Iron 3.7mg 21%
Calcium 454.7mg 45%
Amount Per 100 g
Calories 110.34 Kcal (462 kJ)
Calories from fat 45.13 Kcal
% Daily Value*
Total Fat 5.01g 31%
Cholesterol 4.43mg 6%
Sodium 256.97mg 43%
Potassium 164.5mg 14%
Total Carbs 13g 17%
Sugars 3.48g 56%
Dietary Fiber 3.28g 53%
Protein 3.57g 29%
Vitamin C 1.5mg 10%
Vitamin A 0.1mg 7%
Iron 0.9mg 21%
Calcium 113.1mg 45%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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