Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 eggplant (about 1 pound), peeled and diced
- 1 1/2 teaspoons salt, divided
- 2 cups water
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 tablespoon butter or margarine
- 3 cups cooked rice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground red pepper
- 1 cup raw peeled and deveined shrimp, minced
- 1/2 cup dry bread crumbs
- 1/4 cup chopped fresh parsley
- 1/2 to 1 teaspoon paprika
- =
Directions
Combine eggplant, 1/2 teaspoon salt and water in large saucepan. Bring to a boil, reduce heat, and simmer 5 minutes. Drain and set aside.
Cook celery, onion and green pepper in butter in large skillet until tender-crisp. Stir in eggplant, rice, remaining 1 teaspoon salt, garlic powder and black pepper. Cook 5 minutes, stirring constantly. Add shrimp, crumbs and parsley. Turn into greased, shallow baking dish. Sprinkle with paprika. Bake at 375 degrees 25 to 30 minutes.