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Imam Baldi

 

176

Yield

6

servings

Prep

15

min

Cook

65

min

Ready

80

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

3 each japanese eggplants
*
2 each onions
chopped coarsely
1 tablespoon olive oil
1 pound tomatoes
ripe, chopped coarsely
3 cloves garlic
fresh, minced
½ teaspoon basil
dried
*
½ teaspoon oregano
dried
*
½ teaspoon salt
or to taste

Directions

Preheat the oven to 350℉ (180℃).

Lightly oil a large baking dish .

Cut each eggplant in half lengthwise.

Scoop out the insides and coarsely chop them; set aside.

Place the shells face down on a baking sheet and bake for 15 minutes.

In a skillet over medium-high heat, sauté onion in olive oil for 10 minutes, stirring frequently to prevent browning.

Add tomatoes, garlic, eggplant insides, basil and oregano.

Simmer until soft, about 10 minutes.

Season with salt to taste.

Fill eggplant shells with mixture.

Bake for 30 minutes.

Serve hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 5238% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 203mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 13% Vitamin C 23%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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