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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350°F. | 2. Cut eggplants in half lengthwise and bake, facedown on oiled tray for 20-25 minutes. | 3. While eggplant bakes: Heat olive oil in medium saucepan, saute onion, garlic, celery and sunflower seeds. Saute until onions are soft and transparent. | 4. combine remaining ingredients in medium bowl and add onion mixture. | 5. Remove eggplant from oven and scoop out a hole from each half. Add insides to rice mixture. | 6. Scoop mixture into hole in eggplant halves and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
onion	1	cup	minced	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
celery	1	stalk	minced	10.24	1.9008	0.4416	0.1088
sunflower seed	1/4	cup		67.16	2.3	2.3897	5.9179
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
brown rice	2 1/2	cups	cooked	1433.85	302.096	28.5585	10.981
mint	1 -2	teaspoon		0.0	0.0	0.0	0.0
lemon	1			1.2808	0.4116	0.0486	0.0132
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
salt				-	-	-	-
pepper				-	-	-	-
feta			crumbled	-	-	-	-

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