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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants’ shells. Cut scooped-out flesh into 1/2-inch pieces. | 2. Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25 to 30 minutes. Rinse eggplant shells and pieces in cold water, and pat dry. | 3. Bring large pot of salted water to a boil. Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork. Drain in colander, cool, and pat dry. | 4. Meanwhile, heat 1 tablespoon olive oil in large skillet over medium-high heat. Sauté onions 3 minutes, or until translucent, add garlic and sauté one more minute. | 5. Add the eggplant pieces, tomatoes, walnuts, cinnamon, chili powder, cumin, and 1/4 cup water. Season to taste with salt and pepper. | 6. Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally. (sometimes if it looks way to moist from over juice tomatoes I will add a 1/4 cup bread crumbs, the other 1/4 cup is for the toping). | 7. Preheat oven to broil. | 8. Toss breadcrumbs with 4 teaspoons olive oil in bowl and set aside. | 9. Brush each eggplant shell with 1/2 teaspoon oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown. Reduce oven heat to 375°F. | 10. Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top. | 11. Serve with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	3			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
olive oil	4	teaspoons		238.68	0.0	0.0	27.0
onion	2		diced	128.0	29.888	3.52	0.32
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tomato	3	cups	chopped	80.46	17.3883	3.9336	0.894
walnut	3/4	cup	chopped	1445.34	0.0	0.0	163.5
cinnamon	2 1/4	teaspoons	ground	-	-	-	-
chili powder	1 1/4	1/4		9.5175	1.6774	0.4543	0.48200000000000004
cumin	1 1/4	1/4		9.8438	1.1613	0.4675	0.5846
water	1/4	cup		0.0	0.0	0.0	0.0
wheat breadcrumb	1/4 - 1/2	cup	divided	-	-	-	-
feta cheese	3	ounces	crumbled reduced fat	224.532	3.4785	12.0856	18.0986
salt pepper				-	-	-	-
lemon wedge				-	-	-	-

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