Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Truffle | not in our table | 0 |
| Plant | 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
- 1/3 cup boiled rice 4 tablespns
- 1/2 cup fine cut celery 3-5 truffles cut fine 2 tablespns
- one piece is to be baked cut a little one side of the middle
- one piece only
- 1/2 large egg plant 1/3 cup boiled rice 4 tablespns
- 4 tablespns
- 1 tablespn
- 5 truffles cut fine 2 tablespns
- 2 tablespns
- 1 dozen chopped ripe olives may be used instead of truffles
- 4 soaked dried mushrooms chopped
- one side of the middle
- salt
- parsley
Directions
½ large egg plant ⅓ cup boiled rice 4 tablespns. tomato 4 tablespns. grated onion (or 3 of chopped) ⅔-1 tablespn. browned flour ½ cup fine cut celery 3-5 truffles cut fine 2 tablespns. oil or melted butter salt
1 dozen chopped ripe olives may be used instead of truffles, or 3 or 4 soaked dried mushrooms chopped, or all may be omitted.
Boil whole egg plant in unsalted water 20 m. Cut in halves lengthwise, or if only one piece is to be baked cut a little one side of the middle, using the larger piece for stuffing. The quantity of stuffing given is for one piece only. Scrape out the pulp with a spoon, leaving a wall ½-¾ in. thick. Chop pulp and mix with the other ingredients, using only half the oil or butter. Rub a little salt over the inside of the egg plant, press the stuffing in firmly, sprinkle with crumbs and chopped parsley and pour oil over. Bake in quick oven about ½ hour, covered when sufficiently browned.