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    You are in: Home / Recipes / Stuffed Eggplant (Aubergine) Recipe
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    Stuffed Eggplant (Aubergine)

    Stuffed Eggplant (Aubergine). Photo by Chef Alessandra

    1/3 Photos of Stuffed Eggplant (Aubergine)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Faith <3's Note:

    Pretty good, if I do say so myself

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
    2. 2
      Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
    3. 3
      Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
    4. 4
      Bake in preheated oven for 30 minutes.

    Ratings & Reviews:

    • on September 23, 2009

      Very good. I did have some green peppers so I add them to the recipe. Very tasty. Thanks for sharing

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2007

      45

      i liked it a lot.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Stuffed Eggplant (Aubergine)

    Serving Size: 1 (419 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 273.1
     
    Calories from Fat 138
    50%
    Total Fat 15.3 g
    23%
    Saturated Fat 2.2 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 791.6 mg
    32%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 11.4 g
    45%
    Sugars 10.3 g
    41%
    Protein 5.6 g
    11%

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