Baby Eggplant Stuffed with Hummus and Tomatoes

Baby Eggplant Stuffed with Hummus and Tomatoes

Health Rating
Prep Cook Ready in Servings
20 min 40 min 1 h 4
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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


Pygal46%466.928082617183.01789031742%304.672542502240.00929511613%345.69812118114.23216228346%42%13%CarbohydratesFatProtein
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