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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 807
% Daily Value**
Total Fat 38g
Saturated Fat 14g
Unsaturated Fat 6g
Cholesterol 68mg
Sodium 176mg
Total Carbohydrate 99g
Dietary Fiber 54g
Sugars 40g
Protein 38g
Vitamin A  28%Vitamin C  128%
Calcium  18%Iron  35%
Potassium  118%Vitamin E  18%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Stuffed Eggplant Casserole

Recipe Tags: Casserole Recipes

Date Added: June 11, 2009


1 Bay Leaf
1/4 Cup Vegetable Oil 1.5 TB
1 Pinch Sugar
1/4 Cup Pine Nuts toasted, plus
2 Tablespoons Water (you may need more)
3/4 Teaspoon Allspice ground
1/8 Teaspoon Cinnamon ground
3 Teaspoons Tomato Paste can
1 Cup Onion chopped
2 Tablespoons Parsley chopped
2 Teaspoons Garlic chopped
1 Pinch Cloves ground
1 Pinch Nutmeg grated
6 Ounces Lamb ground
6 Ounces Beef ground, or
1 Onion grated, plus
1/4 Cup Parsley chopped, plus
12 Eggplants Italian, 4- or 5-inch
1/2 Cup Green Bell Pepper cored, seeded and minced
2 Teaspoons Jalapeno Peppers finely minced, or more to taste
2 Tomatoes seeded and thinly sliced
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1. Brown the nuts in 1/4 of the oil in a (9") skillet.

2. Add the meat. Cook until brown and crumbly, (1 to 2 minutes).

3. Add the grated onion and the first measure of water.

4. Cook for two minutes more. Stir in the spices, one third of the tomato paste, the first measure of parsley and salt and pepper.

5. Set aside. Remove 1/2" wide vertical strips of peel all around the eggplants, leaving 1" between them.

6. Heat another 1/4 of the oil in a large nonstick skillet over moderate heat.

7. Cook the eggplants, tightly covered, until the flesh is golden and tender, (about 15 minutes), turning them over halfway through the cooking.

8. Cool on racks over paper towels. Discard the oil from the skillet.

9. Add the remaining oil and the chopped onion, garlic, bay leaf and peppers.

10. Cook, uncovered, for five minutes, stirring. Dissolve the remaining tomato paste in the second measure of water.

11. Add it to the pan. Cook one minute longer. Season with salt, pepper and sugar.

12. Set aside. Press open one of the striped sides of each eggplant to form a small cavity.

13. Spread the meat filling in each, about two tablespoons per eggplant.

14. Preheat the oven to 375 degrees. Spread the vegetable sauce on the bottom of a (12") baking dish.

15. Arrange the eggplants in it. Top with the tomato slices.

16. Cover with foil. Bake 45 minutes. Uncover. Bake 15 minutes longer.

17. Sprinkle with the second measure of parsley.

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Dietary Notes:
This recipe is high in Vitamin A with 28% of your daily recommended intake per serving. This recipe is high in Vitamin C with 128% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Eggplant, Tomato, Garlic, Natural Sweeteners, Beef, Onion allergies.
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