Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Mediterranean eggplants

 
One serving costs about $3.29 One serving costs about $3.29

$3.29 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner
spoonacular Score:74%

Spoonacular Score: 74%

 

You can never have too many main course recipes, so give Mediterranean eggplants a try. This recipe makes 4 servings with 678 calories, 30g of protein, and 47g of fat each. For $3.29 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 6 would say it hit the spot. A mixture of almonds, eggplants, dill, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sausage you could follow this main course with the Spooky spider cakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Try Marinated Eggplants À Lan Ottolenghi, Spiced Baby Eggplants, and Eggplants with Tomatoes and Chickpeas for similar recipes.

Ingredients

Servings:
1.76 oz
1.76 oz almonds
almonds
4 Tbs
4 Tbs bread crumbs
bread crumbs
1
1  egg
egg
4 small
4 small eggplants
eggplants
1.76 oz
1.76 oz feta cheese
feta cheese
some
some fresh dill
fresh dill
3.53 oz
3.53 oz mozzarella cheese
mozzarella cheese
2 Tbsps
2 Tbsps olive oil
olive oil
0.5 tsps
0.5 tsps pepper
pepper
4.12 cups
4.12 cups fresh sausage
fresh sausage
1.76 oz almonds
1.76 oz
almonds
4 Tbs bread crumbs
4 Tbs
bread crumbs
1  egg
1
egg
4 small eggplants
4 small
eggplants
1.76 oz feta cheese
1.76 oz
feta cheese
some fresh dill
some
fresh dill
3.53 oz mozzarella cheese
3.53 oz
mozzarella cheese
2 Tbsps olive oil
2 Tbsps
olive oil
0.5 tsps pepper
0.5 tsps
pepper
4.12 cups fresh sausage
4.12 cups
fresh sausage

Equipment

baking paper
baking paper
baking sheet
baking sheet
bowl
bowl
oven
oven
baking paper
baking paper
baking sheet
baking sheet
bowl
bowl
oven
oven


Instructions

  1. Wash eggplants, cut the stems and halve lengthwise. Scoop out the middle.
  2. In a bowl mix and combine sausage meat, egg, feta cheese, mozzarella, almonds and pepper.
  3. With a spoon, stuff the eggplants.
  4. Sprinkle with breadcrumbs (about tablespoon on each eggplant) and olive oil.
  5. Place the eggplants on a baking sheet lined with parchment paper and bake in the oven for 25 minutes on 230C.
  6. Serve hot, sprinkled with fresh, chopped dill, chives or basil.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.29
Ingredient
50 grams almonds
4 Tbs bread crumbs
1 egg
4 smalls eggplants
50 grams feta cheese
some fresh dill
100 grams mozzarella cheese
2 tablespoons olive oil
½ teaspoons pepper
350 grams fresh sausage
Price
$0.89
$0.16
$0.24
$6.07
$1.18
$0.02
$1.54
$0.33
$0.03
$2.71
$13.16

Tips

Health Tips

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Traditionally, feta cheese is made from sheep's or goat's milk (or a combination of the two). Now some supermarkets sell "feta-style" cheeses made from cow's milk. If you want the authentic feta experience, be sure to read the label carefully.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
678 Calories
30g Protein
47g Total Fat
38g Carbs
25% Health Score
Limit These
Calories
678
34%

Fat
47g
72%

  Saturated Fat
14g
93%

Carbohydrates
38g
13%

  Sugar
18g
20%

Cholesterol
134mg
45%

Sodium
951mg
41%

Get Enough Of These
Protein
30g
61%

Manganese
1mg
75%

Fiber
15g
63%

Phosphorus
457mg
46%

Vitamin B3
8mg
42%

Potassium
1419mg
41%

Vitamin E
6mg
40%

Vitamin B2
0.67mg
39%

Vitamin B1
0.57mg
38%

Vitamin B6
0.76mg
38%

Folate
129µg
32%

Magnesium
123mg
31%

Copper
0.6mg
30%

Calcium
295mg
30%

Zinc
4mg
29%

Vitamin B12
1µg
28%

Vitamin B5
2mg
23%

Vitamin K
22µg
21%

Selenium
13µg
20%

Iron
3mg
19%

Vitamin C
10mg
13%

Vitamin D
1µg
10%

Vitamin A
461IU
9%

covered percent of daily need

Related Recipes