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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut eggplants lengthwise into halves. | 2. Cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1/2-inch wall on side and bottom of each shell; reserve shells. | 3. Cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat for 5 minutes. | 4. Add remaining ingredients except reserved shells and cheese. | 5. Cover and cook over low heat 10 minutes. | 6. Place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells. | 7. Sprinkle cheese over filled shells. | 8. Bake, uncovered, at 350°F until eggplant is tender, about 30 to 40 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
olive oil	1/4	cup		477.36	0.0	0.0	54.0
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
tomato	2		cut	44.28	9.5694	2.1648	0.49200000000000005
peanut	1	cup	salted	827.82	23.5498	37.668	71.8904
breadcrumb	1 1/2	1/2	soft	-	-	-	-
parsley	2	tablespoons	snipped	2.736	0.4811	0.2257	0.06
salt	1/2	teaspoon		-	-	-	-
marjoram	1/2	teaspoon	ground	0.813	0.1817	0.038	0.0211
oregano	1/2	teaspoon	ground	1.325	0.3446	0.045	0.0214
parmesan cheese	2/3	cup	grated	197.3333	21.3333	21.3333	2.6667

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