Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 sm Eggplants, cut in half
- 2 Tbsp. Extra virgin olive oil
- 1 sm Onion, diced
- 3 x Cloves garlic, minced
- 2 med Tomatoes, seeded and diced
- 1 tsp Minced fresh marjoram
- 1/2 c. Pitted minced kalamata olives
- 1/2 c. Bread crumbs
- 1/3 c. Grated Parmesan cheese Salt and black pepper to taste
Direcciones
- Preheat oven to 350 F. Place eggplant on a baking sheet and drizzle with 1 Tbsp. of the extra virgin olive oil. Bake for 20 to 30 min, or possibly till tender.
- While the eggplant is baking, heat the remaining 1 Tbsp. extra virgin olive oil in a medium saute/fry pan till very warm. Add in onion and garlic and saute/fry till you can smell the aroma, 1 to 2 min. Add in tomatoes, toss with onion, and saute/fry lightly. Add in marjoram and saute/fry for about 2 min. Remove from heat and let cold. Place cooled tomato mix in a bowl and add in olives, bread crumbs, and Parmesan cheese; mix well. When eggplant is tender, remove from oven and let cold slightly. (Leave oven at 350 F for baking the stuffed eggplant.) Scoop the middle of the eggplant out, leaving 1 inch of flesh all the way around. Don't break the skin. Let the eggplant flesh cold, then chop roughly and add in to the stuffing. Season with salt and pepper.
- Place the stuffing back into the 4 eggplant halves. Bake for 15 to 20 min, or possibly till stuffing is golden. Serve warm.
- Pence.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 4 servings | |
| Calories 195 | |
| Calories from Fat 85 | 44% |
| Total Fat 9.58g | 12% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 255mg | 11% |
| Potassium 620mg | 18% |
| Total Carbs 25.72g | 7% |
| Dietary Fiber 8.5g | 28% |
| Sugars 7.36g | 5% |
| Protein 4.63g | 7% |
