Mediterranean Stuffed Eggplant

Mediterranean Stuffed Eggplant


[typical values per 100g]:

Calories: 600

Protein: 14.7 g

Carbohydrates: 106.4 g

Sugars: 56.9 g

Fat: 15.2 g

Saturated Fat: 2.2 g

Fiber: 16.6 g

Sodium: 405.7 mg

Preparation: 5 Minutes

Cook Time: 40 Minutes

Serves: 1

Storage Info: N/A

1. Preheat oven to 350°F.

2. Scoop out flesh from eggplant. Dice the scooped eggplant into small pieces.

3. Place eggplant shell on a baking sheet and bake in oven for 20 minutes.

4. Heat oil over medium heat. Add onions and sauté until softened. Add eggplant and cook until tender.  Chop apricots and add to pan with rice, raisins, salt and pepper. Stuff mixture into baked eggplant shell. Place back onto baking sheet, cover with aluminum foil and bake for additional 20 minutes.

5. Complement meal with yogurt topped with blueberries.


Nutrition bug value


½ eggplant

1 tbsp extra virgin olive oil

¼ cup onion, chopped

4 dried apricots

½ cup brown rice, cooked

2 tbsp raisins

⅛ tsp salt

⅛ tsp black pepper

8 oz yogurt, fat-free, favorite flavor

¼ cup blueberries