Eggplant With Mac Nuts Recipe

Name: Eggplant With Mac Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium eggplant; 2 Tbsp. oil; 1 onion, chopped; 1 clove garlic, chopped; salt and freshly ground black pepper to taste; 1 tomato, peeled and chopped; 1 tsp. Worcestershire sauce; 2 eggs, lightly beaten; 2/3 c. Macadamia nuts, chopped; 1/2 c. soft bread crumbs, buttered

Servings: persons

3 medium eggplant
2 Tbsp. oil
1 onion, chopped
1 clove garlic, chopped
salt and freshly ground black pepper to taste
1 tomato, peeled and chopped
1 tsp. Worcestershire sauce
2 eggs, lightly beaten
2/3 c. Macadamia nuts, chopped
1/2 c. soft bread crumbs, buttered

1
Halve each eggplant and scoop out the pulp, leaving a 1/4-inch thick shell.
2
Dice the pulp finely.
3
Heat oil in a skillet and cook onion and garlic in it until tender.
4
Add eggplant pulp and cook slowly until lightly browned and almost tender.
5
Season with salt and pepper.
6
Add tomato and Worcestershire and simmer 3 minutes.
7
Stir in eggs and nuts and use to stuff eggplant shells. Top with bread crumbs.
8
Set in an oiled shallow roasting pans. Bake at 375u00b0 for 25 minutes or until shells are tender.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium eggplant, 2 Tbsp. oil, 1 onion, chopped, 1 clove garlic, chopped, and more.

Yes, Eggplant With Mac Nuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant With Mac Nuts

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