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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 degrees. Cut the eggplants lengthwise and scoop out the centers, leaving shells 1/2-inch thick and setting aside the insides. Brush the rims lightly with oil. | 2. Cut the eggplant insides into 1/2-inch cubes. Place the remaining oil in a medium-sized saucepan and saute the onions for 5 minutes, until tender. Add the garlic and cook for 3 more minutes. Add the eggplant cubes and the tomatoes and cook for 8-10 minutes more. Add 1 cup bread crumbs, salt, and pepper; set aside. | 3. Meanwhile, place the eggplant shells cut side up in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray. Fill the centers with the eggplant mixture. Top each sell with 1 T. bread crumbs. Pour the water into the baking dish and bake for 45-50 minutes or until the insides are hot and the shells are tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
tomato	4	cups	seeded chopped	107.28	23.1844	5.2448	1.192
italian breadcrumb	1 1/4	1/4	divided	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1 1/2	1/2		8.6595	2.2063	0.3585	0.1125
water	3/4	cup		0.0	0.0	0.0	0.0

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