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Description
Using vegetables as cooking and serving vessels is a wonderful way to prepare and present them for a special dinner. Eggplant is often cooked this way, since it's skin is sturdy enough to hold its shape and the stuffing during baking. Here the filling is a mixture of ground meat, tomatoes, and mushrooms, with mozzarella scattered on top so it melts in the oven. They make a wonderful first course or a side dish for roasted pork.
Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant
- 200 grams minced meat (veal, pork, turkey or a mixture)
- 50 grams chopped tomatoes
- 1 Tbsp. olive oil
- 1/2 onion
- 1 garlic clove
- 1 bay leaf
- 6 portobello mushrooms
- 1/2 fresh mozzarella (ball of, cubed)
- 3 fresh basil leaves
- 2 Tbsp. white wine
- salt
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Directions
- Chop the onion and sauté in olive oil. Add the chopped garlic and tomatoes. Stir and cook until the onion is soft.
- Rinse the bay leaf and add it to the stew. Add the minced meat and stir. Cook over low heat for 10 minutes.
- Add the wine, season with salt and cook for another 5 minutes.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat6g30% |
Trans Fat0.5g |
Cholesterol50mg17% |
Sodium400mg17% |
Potassium1010mg29% |
Protein20g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber6g24% |
Sugars8g |
Vitamin A8% |
Vitamin C10% |
Calcium15% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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