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Stuffed Eggplant with Lentils and Millet
VEGETARIAN TIMES14Ingredients
85Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (medium, halved lengthwise)
- 2 Tbsp. olive oil (divided, plus more to coat pan)
- 1 onion (small, chopped, 1 cup)
- 1 1/2 cups button mushrooms (chopped)
- 1/2 cup millet
- 1/3 cup green lentils (rinsed and drained)
- 3 Tbsp. toasted pine nuts
- 1/2 tsp. ground allspice
- 1/2 tsp. aleppo pepper (or pinch of cayenne pepper)
- 2 1/2 Tbsp. chopped fresh mint (for garnish, optional)
- 1 Tbsp. olive oil
- 2 cloves garlic (minced, 2 tsp.)
- 2 tsp. tomato paste
- 3 medium tomatoes (peeled, seeded, and chopped, 1 1/2 cups)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium40mg2% |
Potassium1290mg37% |
Protein13g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate54g18% |
Dietary Fiber18g72% |
Sugars11g |
Vitamin A20% |
Vitamin C35% |
Calcium6% |
Iron15% |
* 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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