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Raciónes: 6

Ingredientes

Cost per serving $2.15 view details

Direcciones

  1. Preheat oven to 350 degrees. Brush baking sheet with oil. Slice eggplant in half lengthwise. Place eggplant cut side down on baking sheet. Bake till tender when pierced with a knife (30 to 35 min). Heat butter in a large skillet. Add in garlic, shallots, and mushrooms. Saute/fry for 5 min. Julienne the kale and add in with bread crumbs, almonds, Parmesan, salt, parsley, and oregano. Stir to combine. Remove eggplant from oven. Leave oven on.
  2. Carefully scoop tender interior meat from eggplant shells. Chop and mix eggplant meat with vegetable mix. Mound filling in eggplant shells, and bake for 30 min. Let rest for 10 min before serving.
  3. NOTES :
  4. Yield: 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 421g
Recipe makes 6 servings
Calories 204  
Calories from Fat 69 34%
Total Fat 7.94g 10%
Saturated Fat 3.51g 14%
Trans Fat 0.0g  
Cholesterol 14mg 5%
Sodium 764mg 32%
Potassium 1061mg 30%
Total Carbs 29.68g 8%
Dietary Fiber 13.6g 45%
Sugars 9.5g 6%
Protein 8.54g 14%
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