Photo: Giovanna Gomes
Estimated Nutrition (whole recipe, rough)
795
Calories
37g
Protein
40g
Fat
71g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | 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
- =
- 1 large eggplant (about 1 pound), peeled and cubed
- 1 cup chopped onion
- 1 cup chopped green peppers
- 2 tablespoons butter or margarine
- 3 cups cooked rice
- 1 10-3/4-ounce can condensed cream of mushroom soup
- 1 12-1/2-ounce can tuna in water, drained and flaked
- 2 cups (8 ounces) shredded Cheddar cheese, divided
- 1/4 teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- 4 to 5 drops hot pepper sauce
- 1 teaspoon paprika for garnish (optional)
- =
Directions
1
Cook eggplant, onion and pepper in butter in large skillet until tender crisp. Stir in rice, soup, tuna, 1 cup cheese, pepper, Worcestershire sauce and pepper sauce; heat thoroughly. Top with remaining 1 cup cheese. Sprinkle with paprika, if desired. Cover; heat until cheese melts.
Recipe sourced from
fandom