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Baked Rice Eggplant with Breadcrumbs

Custo $8, economizar $5

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Vegetables

    • 茄子 1 rice eggplant

  • Canned Goods

    • 🐟 1 can tuna in oil (70g)

  • Condiments

    • 2 tbsp mayonnaise
    • Pinch of black pepper

  • Cheese / Dairy

    • 🧀 1 tbsp grated Parmesan cheese

  • Bread / Grains

    • 3 tbsp breadcrumbs

  • Oils

    • 1 tbsp olive oil

  • Herbs

    • Pinch of chopped parsley

PASSOS

1

Cut the eggplant in half lengthwise, remove the calyx, and scoop out the flesh with a spoon. Roughly chop the flesh.

2

Mix the chopped eggplant flesh, canned tuna, mayonnaise, and black pepper in a bowl.

3

Place the eggplant halves on a toaster tray lined with aluminum foil. Fill them with the mixture, sprinkle Parmesan cheese and breadcrumbs on top, drizzle olive oil, and cover with aluminum foil. Bake for about 15 minutes until cooked through.

4

Serve on a plate and garnish with chopped parsley.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 12g
    Proteína
  • 15g
    Carboidratos
  • 18g
    Gorduras

💡 Dicas

Use fresh eggplants for better texture and flavor.Adjust the amount of mayonnaise to your taste preference.For a crunchier topping, toast the breadcrumbs lightly before adding.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.