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    You are in: Home / Greek / Mediterranean Stuffed Eggplant - Low Carb and Primal/Paleo Recipe
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    Mediterranean Stuffed Eggplant - Low Carb and Primal/Paleo

    Average Rating:

    3 Total Reviews

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    • on January 29, 2014

      Good :). Baked the shells in olive oil and salt first. Ended up sautéing everything before baking. Appreciate the spices--so nice when the measurements are right and I salted to taste. The raisins were good. I did google if it was ok to eat eggplant skin and although the information cited pros and cons we did eat some. Enough for family of four with some left over. Thank you.

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    • on September 24, 2013

      Delicious! I did have to make a couple of alterations and so that's what I'm rating. Right now, one of us isn't eating cheese, so I left that out - thinking I could add it to the top later, if it needed it (it didn't) And I left out raisins because I don't much like raisins in main dishes.<br/>We were in a hurry, so instead of doing the eggplant shells in the skillet first, I baked them in the oven on an olive-oil coated pan.<br/>So all that said, we loved it. Wonderful taste and pretty easy too. I'll be making this again.

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    • on April 26, 2012

      This stuffed eggplant makes a really nice and delicious main dish. I used organic beef and smaller eggplants to ensure they would be nice and tender. The only suggestion I would make is to possibly add some tomato paste to the mixture to add a little more flavor. Will definitely make again. Made for Spring PAC, April, 2012.

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    Nutritional Facts for Mediterranean Stuffed Eggplant - Low Carb and Primal/Paleo

    Serving Size: 1 (395 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 303.0
    Calories from Fat 166
    Total Fat 18.5 g
    Saturated Fat 7.0 g
    Cholesterol 29.4 mg
    Sodium 206.0 mg
    Total Carbohydrate 28.3 g
    Dietary Fiber 11.1 g
    Sugars 13.5 g
    Protein 11.1 g

    The following items or measurements are not included:

    meatloaf mixture

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