Detalles de la receta

Provencal Stuffed Eggplants

Número de Porciones: 4

Tamaño de la porción: 1/2 Stuffed Eggplant

While eggplants are commonly thought of as a vegetable, they are actually a fruit, and more specifically, a berry. There are many varieties of eggplants, ranging in color,shape, and size. Smaller Japanese eggplants, called for in this recipe, tend to be sweeter than the larger ones. The smaller eggplants are also nice because a half is the perfect size for a side dish.

Nombre: Cantidad:
small eggplants 5 to 6 inches long (about 1-1/2 pounds total) 2 ea
chopped onion 1 cup
clove garlic, minced 2 ea
olive oil 1 Tbsp
diced canned tomatoes 14
packed chopped fresh basil 0.25 cup
balsamic vinegar 1 Tbsp
fresh ground black pepper 0.25 tsp
salt 0.25 tsp

Preheat oven to 350 degrees F. Prepare a cookie sheet and a medium skillet with nonstick pan spray.


Cut the eggplants in half lengthwise. Place them cut side down on the cookie sheet. Bake until tender when pierced with the tip of a knife, about 10 to 15 minutes.


Remove the pulp from the eggplant, leaving a 1/4-inch shell. Coarsely chop the pulp. Reserve the shells.


Saute the onion and garlic in oil in the prepared skillet over medium heat until tender, about 5 minutes. Add the eggplant pulp; continue to saute 3 to 4 minutes longer. Add the drained tomatoes; cook 2 minutes. Stir in the basil, vinegar, pepper and salt. Spoon the mixture into the eggplant shells and heat through if serving warm.


Serve warm or at room temperature.

Información nutricional (por porción)
Calorías 103
Calorías de grasa 36
Grasa total 4g
Grasa saturada 1g
Colesterol 0mg
Sodio 159mg
Potasio n/a
Carbohidratos 17g
Fibra dietética 5g
Azúcares 10g
Proteína 2g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 Starch1/2 Monounsaturated Fat