Stuffed Eggplant
Description
This Mediterranean main features Eggplants, Olive oil, Onion, chopped, Cloves. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Basic tomato sauce 1. Boil Eggplants in large kettle of water, covered, for 15 minutes. Drain and cut lengthwise. Carefully remove the pulp leaving a 1/2 inch thick shell. 2. Preheat oven to 350F (177ðC). 3. In a skillet heat the olive oil, add the onions, garlic and green peppers and saute until just tender. Remove to a bowl. Saute the beef until it loses its pink color. drain and add to the bowl. 4. Chop the egg plant pulp and combine with the sauteed mixture. Add remaining ingredients except tomato sauce and mix well. Fill the shells with the mixture and place in a greased baking dish. Brush the tops with additional oil and bake about 45 minutes. Serve with tomato sauce. The New York Times Cook Book: Harper and Row Publishing 1990
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Grated romano cheese
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 501.3kcal
- % Daily Value *
- Total Fat 33.3g52%
- Saturated Fat 11.5g58%
- Cholesterol 116.9mg39%
- Sodium 6411.1mg268%
- Total Carbohydrate 22.3g8%
- Dietary Fiber 4.9g20%
- Sugars 5.6g
- Protein 29.0g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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