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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender. | 2. Drain eggplant and allow to cool enough to be handled. | 3. Preheat oven to 350F and line a baking sheet or pan with foil. | 4. Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes). | 5. Cut cooled eggplant in half lengthwise and remove the flesh. | 6. Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture. | 7. Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly. | 8. Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture. | 9. Bake for 20-25 minutes or until heated through and the eggplant starts to brown. | 10. Remove from the oven; top with hot tomato or pasta sauce and cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		unpeeled	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
rom tomato	2		chopped	-	-	-	-
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
oregano	1/2	tablespoon	chopped	3.975	1.0338	0.135	0.0642
mozzarella cheese	1/4	cup	shredded	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
cinnamon	1/4	teaspoon	ground	-	-	-	-
hot pasta sauce				-	-	-	-
feta				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.