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RECIPE
10 INGREDIENTS10 STEPS55MIN

Vegetable Stuffed Eggplant

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Spanish Recipes with Sofia
I want to share my culture, and to teach people that don't know how to cook and want to learn. I make easy recipes so everyone can join in and enjoy tasty and homemade food!
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There are so many ways to make stuffed aubergine (eggplant), and this recipe is a particularly good one!

55MIN

Total Time
Spanish Recipes with Sofia
I want to share my culture, and to teach people that don't know how to cook and want to learn. I make easy recipes so everyone can join in and enjoy tasty and homemade food!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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2
Eggplants , halved
1
Leek , finely chopped
1
Red Bell Pepper , roughly chopped
2 cloves
Garlic , minced
1
Onion , chopped
2 cups
Tomato Passata
to taste
Cheese , grated
to taste
1
Zucchini , chopped
to taste
Salt and Pepper
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Nutrition Per Serving
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CALORIES
98
FAT
0.5 g
PROTEIN
4.6 g
CARBS
21.4 g

Directions

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Step 1
Scoop out the insides of the Eggplant (2). Chop them up and set aside.
Step 2
Place the hollowed out husks of the eggplants in a pot of boiling water. Cook for about 30 minutes.
Step 3
In a pan, add Olive Oil (to taste) and Garlic (2 clove). Allow to heat up.
Step 4
Add Onion (1) and Red Bell Pepper (1). Cook until softened slightly.
Step 5
Add Zucchini (1), Leek (1), and eggplant flesh. Season with Salt and Pepper (to taste).
Step 6
Add Tomato Passata (500 gram) and stir to combine. Cook for 5 more minutes.
Step 7
Scoop the mixture into the hollowed out eggplant husks.
Step 8
Sprinkle Cheese (to taste) over the top.
Step 9
Bake for 10 minutes.
Step 10
Serve and enjoy!

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Nutrition Per Serving
Calories
98
% Daily Value*
Fat
0.5 g
1%
Saturated Fat
0.1 g
0%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
21.4 g
8%
Fiber
5.4 g
19%
Sugars
7.5 g
--
Protein
4.6 g
9%
Sodium
118.2 mg
5%
Vitamin D
--
--
Calcium
44.5 mg
3%
Iron
1.1 mg
6%
Potassium
464.2 mg
10%
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