Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
477
Calories
8g
Protein
15g
Fat
77g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mint | 2 tbsp fresh (3g) | 2 |
| 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
- 1 medium eggplant
- 1 onion, finely chopped
- salt and pepper to taste
- 1/4 tsp. cinnamon
- chopped mint to taste
- 2 tomatoes, chopped
- 1/4 cup cooked rice
- 3 tbs. oil
- 3 tbs. white wine
- juice of 1 lemon
Directions
1
Cut eggplant in half, scoop out pulp, cube and fry with onion.
2
Add tomatoes and rice, salt, pepper, cinnamon and mint.
3
Fill in shells and steam in a covered pot adding a little oil.
4
Add wine and lemon juice.
5
Cool and serve.
6
Category:Israeli Recipes
7
Category:Israeli Appetizers
Recipe sourced from
fandom