Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
690
Calories
25g
Protein
29g
Fat
87g
Carbs
Counts 18 of 19 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tablespoons butter or margarine
- 1 medium eggplant (about 1 pound), peeled and cut into 1/2-inch cubes
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon basil leaves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground oregano
- 1 14-1/2- to 16-ounce can tomatoes
- 3 cups cooked rice
- 3 slices pasteurized process American cheese, cut in half
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons lemon juice
- 1 teaspoon prepared mustard
- salad greens (optional)
- 1/4 teaspoon ground red pepper
- 1 10-ounce package frozen chopped spinach, thawed and pressed
- 1 cup (4 ounces) shredded mozzarella cheese
- 1 medium fresh tomato, diced
- =
Directions
1
Cook eggplant, celery, onion and green pepper in butter in large saucepan over medium heat until onion is transparent. Add garlic, salt, basil, pepper, oregano and tomatoes. Cover and simmer 10 minutes, or until eggplant is tender. Stir in rice. Pour into buttered 2-quart casserole. Top with cheese. Bake at 350 degrees 10 to 15 minutes.
Recipe sourced from
fandom