Mediterranean Stuffed Eggplant
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Halved baby eggplants stuffed with spiced rice, artichoke hearts, and Kalamata olives, served with spicy tomato sauce. A flavorful Mediterranean meal built on vegetables and aromatic rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 baby eggplants ((about 2 pounds total weight))
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 small onion, (diced)
- 3 garlic cloves, (minced)
- 2 teaspoons ground cumin
- 1 1/2 cups vegetable broth
- 1 cup long grain white rice
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 3/4 cup Kalamata olive halves
- 3/4 cup marinated artichoke hearts, (coarsely chopped)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 garlic cloves, (minced)
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon organic granulated sugar
- 1/2 teaspoon crushed red pepper flakes, (or to taste)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1245mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1349mg
- Calcium
- 105mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1245MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.