Inside the Rustic Kitchen · by Emily★ 5.0 (6)
Italian Stuffed Eggplant
NUTRITION · PER SERVING70M COOK
CAL 14%·PRO 24%
CARBS 18G25% OF CAL
8G FIBER12G SUGAR0G OTHER
FAT 18G59% OF CAL
8G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant halves stuffed with tomato sauce, basil, fennel seeds, and melted mozzarella. Light and flavorful, works as a vegetarian main or substantial side.
mainitalian🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium-large eggplant ((aubergine))
- 14 oz canned chopped tomatoes (such as Cirio or Mutti (400g))
- 1 clove garlic (finely chopped)
- 1.5 cups chopped fresh mozzarella ((200g/7oz))
- 1 Large handful fresh basil
- ½ tablespoon fennel seeds
- 2-3 tablespoons olive oil
- Salt and pepper
At a glance
PER SERVING · TIME 70M
CAL 14%·PRO 24%
CARBS 18G25% OF CAL
8G FIBER12G SUGAR0G OTHER
FAT 18G59% OF CAL
8G SAT11G 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
- 55m
- Sodium
- 529mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 776mg
- Calcium
- 250mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.