Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
685
Calories
27g
Protein
30g
Fat
80g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- Yield: Makes 6 servings.
- 1 cup chopped onion
- 2/3 cup chopped green pepper
- 2/3 cup chopped celery
- 2 tablespoons butter or margarine
- 1/2 cup uncooked rice
- 1 large eggplant
- 1 28-ounce can peeled whole tomatoes, chopped
- 1 teaspoon salt
- 1 teaspoon basil
- 1/8 teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- grated Parmesan cheese or shredded Cheddar cheese (optional)
- =
Directions
1
Cook onion, green pepper and celery in butter in large skillet. Push vegetables to one side. Add rice and cook, stirring, until golden brown.
2
Meanwhile, cut eggplant in half and scoop out pulp, leaving 1/2-inch shell. Cut pulp into small pieces and add to rice mixture. Stir in tomatoes, salt, basil, pepper and Worcestershire sauce. Cover and simmer 20 minutes or until rice is tender. Spoon into eggplant shells. Bake at 350 degrees 1 hour. Serve with cheese, if desired.
Recipe sourced from
fandom