Baby Eggplant Stuffed with Hummus and Tomatoes
Health Rating
| Prep |
Cook |
Ready in |
Servings |
|
| 20 min |
40 min |
1 h |
4
|
Ingredients
|
8 eggplant
|
Baby eggplant
|
|
1/8 tsp
|
Black pepper
(to taste)
|
|
2 tbsp
|
Extra virgin olive oil
|
|
1 tbsp
|
Herbes de provence
|
|
1 cup
|
Hummus
|
|
1/8 tsp
|
Sea salt
(to taste)
|
|
1 cup chopped
|
Tomato
|
Instructions
Heat up the oven to 375F.
Cut each eggplant into about 5 cuts from 1 one end but not completely through the other side. The top part should stay in 1 piece.
Lightly sprinkle some sea salt inside each cut and let it sit for 10 minutes.
Use a butter knife and spread some hummus inside each cut.
Lay the stuffed eggplant in pan and pour some olive oil, ground pepper and Herbes de Provence on them.
Add the diced tomatoes on top.
Bake them for 40 minutes.
Remove from the oven and serve with a splash of olive oil on top.
This could be a good option for an appetizer or a side dish.
Enjoy!
Nutrition Facts
Per Portion
Calories
306
Calories from fat
127
Calories from saturated fat
18.8
Total Fat
14.2 g
Saturated Fat
2.1 g
Trans Fat
0.0 g
Polyunsaturated Fat
3.5 g
Monounsaturated Fat
7.7 g
Cholesterol
0 mg
Sodium
336 mg
Potassium
1188 mg
Total Carbohydrate
35 g
Dietary Fiber
18.6 g
Sugars
10.6 g
Protein
9.8 g
Dietary servings
Per Portion
| Meat Alternative |
0.4 |
| Vegetables |
10.1 |
Energy sources
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada
