Stuffed Baby Eggplants

ITALIAN FOOD FOREVER(2)
supreet chattha: "Great! My husband jt loved it.." Read More
11Ingredients
65Minutes
280Calories

Ingredients

US|METRIC
  • 6 baby eggplants (4 Inches In Length)
  • 3 tablespoons olive oil
  • 1 onion (Medium, Peeled & Diced)
  • 2 garlic cloves (Minced)
  • 5 tomatoes (Medium Ripe, Cored, And Lightly Squeezed To Remove Seeds)
  • 2 large eggs (Lightly Beaten)
  • 1/4 cup pecorino romano cheese (Grated)
  • 3 teaspoons finely chopped fresh parsley
  • pepper
  • salt
  • 1/3 cup pecorino romano cheese (Grated)
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    NutritionView More

    280Calories
    Sodium21% DV510mg
    Fat26% DV17g
    Protein29% DV15g
    Carbs7% DV21g
    Fiber32% DV8g
    Calories280Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol110mg37%
    Sodium510mg21%
    Potassium820mg23%
    Protein15g29%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber8g32%
    Sugars9g18%
    Vitamin A25%
    Vitamin C40%
    Calcium35%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    supreet chattha 6 months ago
    Great! My husband jt loved it..
    Hodler 2 years ago
    Great! We actually had twice as many baby eggplants, so we sort of doubled the recipe and it turned out really good! The only thing I would do differently would be to continue cooking the filling mixture for a short time on low after you add the eggs because it's so liquidy.

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