Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | 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
- 2 (1 pound) eggplants
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 8 ounces mushrooms, thinly sliced
- 2 medium tomatoes, cut into wedges
- 1 cup salted peanuts
- 1 1/2 cups soft bread crumbs
- 2 tablespoons snipped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon ground marjoram
- 1/2 teaspoon ground oregano
- 2/3 cup grated Parmesan cheese
Directions
Cut eggplants lengthwise into halves.
Cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1/2-inch wall on side and bottom of each shell; reserve shells.
Cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat 5 minutes.
Add remaining ingredients except reserved shells and cheese.
Cover and cook over low heat 10 minutes.
Place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells.
Sprinkle cheese over filled shells.
Bake uncovered at 350 degrees F until eggplant is tender, 30 to 40 minutes.
Category:Jordanian Recipes
Category:Jordanian Appetizers