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Add a photoServings: 4
Ingredients
- 4 sm Eggplants
- 6 Tbsp. Lemon juice
- 1 med Onion, sliced
- 1 x Garlic clove
- 1/4 c. Extra virgin olive oil
- 1 med Zucchini, coarsely minced
- 2 Tbsp. Fresh cinnamon basil minced
- 2 Tbsp. Fresh sweet basil, minced
- 5 x Plum tomatoes
- 1 x Red pepper, minced
- 1/4 c. Fresh parsley, minced
Directions
- Cut a 1/2" slice along length of each eggplant. If using round variety, remove about one inch of the top. Carefully scoop out flesh, leaving 1/2" thick walls. Chop eggplant flesh, place in a medium sized bowl, and toss with 1 tb. lemon juice. Set aside. Using another Tbsp. of lemon juice, brush inside of each eggplant shell.
- In a skillet over medium heat, saute/fry the onions and garlic in oil. Add in minced eggplants, zucchini and basil. Cook, stirring, till eggplants are tender. Add in tomatoes and peppers to mix; cook for 10 min. Remove from heat. Stir in parsley and remaining lemon juice. Divide ratatouille among eggplant shells. Cold and serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1010g | |
| Recipe makes 4 servings | |
| Calories 352 | |
| Calories from Fat 135 | 38% |
| Total Fat 15.39g | 19% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 2282mg | 65% |
| Total Carbs 54.54g | 15% |
| Dietary Fiber 27.7g | 92% |
| Sugars 24.45g | 16% |
| Protein 9.94g | 16% |
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