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Ginger Stuffed Eggplant

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Submitted by bizdudes

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

6 6
MEDIUM MEDIUM EGGPLANT *
2 2
EACH EACH ONIONS
chopped
1 1
1 1
¼ 59
CUP ML GINGER
grated *
9 9
EACH EACH CELERY STALKS
chopped
3 3
EACH EACH SWEET RED BELL PEPPERS
chopped
6 9E+1
TABLESPOONS ML PEANUT BUTTER
1 5
TEASPOON ML CURRY POWDER
1 1
DASH DASH CAYENNE PEPPER *
1 1
DASH DASH NUTMEG *

Directions

Cut eggplants in half lengthways.

Hollow out shells and set aside.

Cube eggplant pulp.

Sauté onions and eggplant cubes in oil until tender.

Add a tablespoon or so of tamari to taste.

In a large bowl, mix eggplant mixture, ginger, celery, peppers, peanut butter, cayenne and nutmeg.

Place in eggplant shells and bake at 350℉ (180℃) for 45 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 228 65% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 199mg 8%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 19%
Sugars g
Protein 19g
Vitamin A 43% Vitamin C 134%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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