Eggplant With Mac Nuts
Eggplant with Mac Nuts offers a delightful combination of tender roasted eggplant shells filled with a savory mixture of eggs, nuts, and tomato, topped with crunchy bread crumbs. This dish is perfect for those who enjoy hearty, flavorful vegetarian meals with a hint of crunch and richness.
Ingredients
Instructions
- Halve each eggplant and scoop out the pulp, leaving a 1/4-inch thick shell.
- Dice the eggplant pulp finely.
- Heat oil in a skillet and cook chopped onion and garlic until tender.
- Add the diced eggplant pulp and cook slowly until lightly browned and almost tender.
- Season with salt and freshly ground black pepper.
- Add chopped tomato and Worcestershire sauce and simmer for 3 minutes.
- Stir in lightly beaten eggs and chopped Macadamia nuts, then stuff the mixture into the eggplant shells.
- Top with buttered bread crumbs.
- Place in an oiled shallow roasting pan and bake at 375°F for 25 minutes or until shells are tender.
Tips & Substitutions
For added flavor, consider mixing in some herbs like basil or thyme with the eggplant pulp. You can substitute the Macadamia nuts with walnuts or pecans if needed. If you prefer a vegan option, replace the eggs with a flaxseed meal mixture, using 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg.
Serving Suggestions
Serve the Eggplant With Mac Nuts alongside a fresh green salad or a side of Sauteed Zucchini Strips for a balanced meal. A drizzle of balsamic glaze can enhance the flavors, and it pairs beautifully with Mediterranean recipes featuring grains like quinoa or couscous for a complete dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed eggplants in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave them, but the texture may not be as good as oven reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant With Mac Nuts contains roughly 627 calories, with 5g protein, 37g carbohydrates, and 52g fat. It is a good source of iron (12% of the Daily Value), protein (10% of the Daily Value), and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 1476mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the eggplants in advance?
Yes, you can prepare the filling and stuff the eggplants a day ahead. Store them in the refrigerator, covered. Just remember to bake them fresh before serving for the best texture and flavor.
What can I serve with Eggplant With Mac Nuts?
This dish pairs well with a variety of sides. Consider serving it with a light yogurt sauce or a tangy tomato salad. Grilled vegetables or a simple couscous can also complement the flavors nicely.
Is this recipe suitable for vegetarians?
Absolutely! This dish is entirely vegetarian as it features eggplant, nuts, and vegetables. It's a great option for those looking for hearty vegetarian recipes that are filling and nutritious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).