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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180C (or 350F). | 2. Cut the tops off the tomatoes and scoop out the pulp, reserving the pulp. | 3. Heat the oil in a pan and saute onions until lightly browned. | 4. Add tomato pulp and simmer for 5 minutes. | 5. Stir in eggplant and simmer for 5 minutes until tender. | 6. Add breadcrumbs, parsley and season to taste. | 7. Cook, stirring, for 2 minutes. | 8. Remove pan from heat and beat in cheese. | 9. Stir in eggs and mix thoroughly. | 10. Spoon mixture into each tomato shell and arrange in a greased, ovenproof dish. | 11. Bake for 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	8 -10			0.0	0.0	0.0	0.0
olive oil	60			7160.4	0.0	0.0	810.0
onion	2		chopped	128.0	29.888	3.52	0.32
eggplant	2		chopped	-	-	-	-
breadcrumb	30	g		26.7	0.0	5.94	0.15
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
cheese	3/4	cup	grated	357.4125	2.3692	21.6675	29.0992
egg	2		beaten	143.0	0.72	12.56	9.51

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