Stuffed Eggplant (Aubergine) Slices
30 mins (prep 15, cooking 15)
10 ingredients
8 servings
These eggplant slices, stuffed with tomato slices, feta and capsicum, make a great starter for a Greek-style meal or if you want to make them part of a complete meal, serve them with pita bread, a Greek salad, potatoes, such as Herbed Potato Crisps, olives and a selection of dips. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' recipe card, for the 2005 Zaar World Tour.

Categories:  served-hot , beginner-cook , peppers , tomato , greek , taste~mood , equipment , brunch , appetizer , time-to-make , european , <-30-mins , easy , presentation , main-dish , vegetarian , vegetable , savory , stove-top ,
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Serving Size (43.74 g)
Servings 8
Amount per Serving
Calories 121.6 Calories from Fat 94.95
% Daily Value *
Total Fat 10.55g 129.85%
Saturated Fat 2.65g 105.99%
Trans Fat 0.0g %
Cholesterol 9.28mg 24.75%
Sodium 94.94mg 31.65%
Total Carbohydrate 4.73g 12.63%
Dietary Fiber 1.75 g 55.86%
Sugars 1.67 g %
Protein 4.02g 64.29%
Vitamin A 2665.99IU% Vitamin C 5.33mg%
Calcium 77.47mg% Iron 0.68mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggplants, fresh ground black pepper