Stuffed Eggplant With Israeli Couscous Recipe
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Spice up your side dish spread with stuffed eggplants that are halved and roasted in foil packets before being filled with toasted israeli couscous flavored with allspice, cinnamon, bay leaves, parsley and feta cheese.
4
28 Rating -
Rate
Non Vegdiet
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Stuffed Eggplant With Israeli Couscous Recipe
- 1/2 Medium eggplants
- 1/4 tablespoon Olive oil
- 1/2 teaspoon Minced Garlic
- 0.19 cup Israeli couscous, uncooked
- 0.13 teaspoon Allspice
- 1/2 Dried bay leaves
- 1/4 stick Cinnamon
- 1/4 cup Low sodium chicken broth
- 0.13 teaspoon Salt
- 0.38 tablespoon Chopped Fresh Parsley
- 0.13 cup Crumbled Feta Cheese
- 0.06 cup Pomegranate seeds
Nutrition
value
value
220
calories per serving
8 g Fat14 g Protein29 g Carbs17 g FiberOther
Current Totals
- Fat8g
- Protein14g
- Carbs29g
- Fiber17g
MacroNutrients
- Carbs29g
- Protein14g
- Fiber17g
Fats
- Fat8g
Vitamins & Minerals
- Calcium407mg
- Iron3mg
- Vitamin A187mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B947mcg
- Vitamin B120mcg
- Vitamin C10mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium40mg
- Manganese5mg
- Phosphorus148mg
- Selenium13mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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