Vegetable Stuffed Eggplant
yield: 8
total time: 70 minutes
Ingredients
- 8 eggplants small
- fresh mint chopped
- 2 tomatoes ripe, diced
- 4 garlic cloves minced
- 1 onion small, finely chopped
- 1 teaspoon dried oregano leaves
- 1 1/2 tablespoons canola oil
- olive oil
- salt
- pepper
Nutrition
- Calories : 190 calories
- Carbohydrate : 37 grams
- Fat : 5 grams
- Fiber : 18 grams
- Protein : 6 grams
- SaturatedFat : 0.5 grams
- Sodium : 110 milligrams
- Sugar : 12 grams
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