Cooked & Loved · by Irena Macri★ 5.0 (1)
Baked Eggplant Stuffed with Italian Tomato Salsa
NUTRITION · PER SERVING65M COOK
CAL 9%·PRO 5%
CARBS 17G35% OF CAL
7G FIBER0G ADDED10G INTRINSIC0G OTHER10G TOTAL SUGAR
FAT 14G67% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Halved eggplants are filled with a spiced tomato and herb salsa and baked until tender. Mediterranean flavors with a light, satisfying texture, it works as a main dish or side.
mainitalianbeans🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Cooked & Loved →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large eggplant (washed and dried)
- Sea salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 medium tomatoes
- 1 garlic clove (finely chopped or grated)
- 2-3 sprigs of fresh thyme
- 1/4 teaspoon sea salt
- Cracked black pepper
At a glance
PER SERVING · TIME 65M
CAL 9%·PRO 5%
CARBS 17G35% OF CAL
7G FIBER0G ADDED10G INTRINSIC0G OTHER10G TOTAL SUGAR
FAT 14G67% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 4mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 657mg
- Calcium
- 37mg
- Iron
- 0.34mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 4MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.