The Big Man's World · by Arman Liew★ 5.0 (15)
Stuffed Eggplant
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 10%
CARBS 26G49% OF CAL
8G FIBER4G OTHER13G TOTAL SUGAR
FAT 11G48% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant halves stuffed with a fragrant Mediterranean filling of tomatoes, peppers, and herbs, topped with breadcrumbs and parmesan. A meat-free, flavorful dinner.
mainmediterranean🍪 sheet pan🍳 skillet🔥 ovenvegetarian
View the full recipe on The Big Man's World →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants
- 1 tablespoon + 1 teaspoon salt
- 3 tablespoons olive oil
- 1 red onion (sliced)
- 4 cloves garlic (minced)
- 1 large tomato (cubed)
- 1 bell pepper (chopped)
- 1/2 teaspoon pepper
- 1 tablespoon fresh parsley (minced)
- 1/2 cup tomato sauce
- 2 tablespoons breadcrumbs
- 2 tablespoons parmesan cheese
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 10%
CARBS 26G49% OF CAL
8G FIBER4G OTHER13G TOTAL SUGAR
FAT 11G48% OF CAL
2G SAT10G 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
- 5m
- Cook
- 30m
- Sodium
- 2535mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 830mg
- Calcium
- 82mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2535MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.