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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat the oven to 350 degrees F (175 degrees C). | 2. Slice the eggplant in half lengthwise, and hollow out the halves leaving about a 1 centimeter shell. Set the flesh from the insides aside for later use. Place the shells on a baking tray, and drizzle with a little olive oil. | 3. Bake for about 30 minutes in the preheated oven, until soft. | 4. While those are baking, chop the leftover eggplant into small pieces. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic; cook and stir for a few minutes. Add the chopped eggplant; cook and stir until tender. Mix in the tomatoes and tomato paste until well blended. Simmer over low heat until the halves in the oven are ready. | 5. Remove the baked eggplant shells from the oven, and spoon in the tomato and eggplant mixture. Sprinkle a little cinnamon over the top of each one, and return them to the oven. Bake for another 30 minutes or so. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
cinnamon	1	teaspoon	ground	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt pepper	to taste			-	-	-	-

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