Dinner Recipes for Heart Patients: Mahi Mahi Stuffed Eggplant

Ingredients

1 whole Eggplant - Medium Sized
85 grams Mahi Mahi ( 3 ounces)
125 grams Tomato, stewed (1/2 cup)
1 clove Garlic, raw
2 piece Spring Onions, medium size, chopped
5 ml Olive Oil(1 teaspoon)
5 ml Pepper, black and ground (1 teaspoon)
50 grams Peppers, sweet, red, raw (1/2 cup)
15 grams Capers, drained (1 Tablespoon)
1 piece Artichoke, cooked without salt
0.5 whole Egg - Scrambled

Directions

1. Cut the eggplant in half and remove the inner flesh using a
spoon. When the inner portion of the eggplant has been
removed, chop the inner flesh and place in a bowl. Chop the
garlic, Spring Onions, artichoke and red pepper. Cut the fish
into medium sized pieces. Place these ingredients in the bowl.

2. Add the black pepper, capers, mahi mahi and egg. Mix then
add the stewed tomato. Lightly mix then add the stuffing to
the eggplant “bowls”. Place the eggplant halves on a piece of
aluminum foil then onto a baking sheet.

3. Cook the stuffed eggplant in an oven set to 150 °C (300°F)
and cook for thirty minutes. When cooked, remove from the
oven and serve on a plate with a lemon wedge.

Calories per serving (cKal) = 390
Protein (g) = 31
Carbohydrates (g) = 57
Total fat (g) = 8.7
Sodium (mg) = 744
Saturated Fat (g) = 4

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