Beef Stuffed Eggplant Recipe
July 25, 2016
This yummy baked eggplant dish is great for a weekend dinner with friends and family.
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- Yields: 4 servings
1Preheat oven to 450°F.
2Spray baking dish with non stick cooking spray.
3Place eggplant halves facing up in baking dish.
4Prick cut sides with fork in approximately 8 places.
5Sprinkle each eggplant slice with 1/4 teaspoon salt and then Cover with foil and bake 45 minutes.
6Meanwhile, spray a large nonstick skillet with non-stick cooking spray.
7Cook garlic and black pepper over medium heat for 2 minutes, stirring lightly.
8Add beef; cook and stir 5-10 minutes or until ready.
9Add bell peppers; cook 5 minutes.
10Add mushrooms; cook 5 minutes.
11Add water; stir and cover.
12Remove from heat.
13Remove eggplant from oven and allow it cool 5-8 minutes.
14Mash the eggplant centers with fork, but avoid breaking the out shells.
15On each half place one fourth of the beef mixture; blend with mashed eggplant.
16Cover with foil and bake 15 minutes.
17Serve garnished with paprika and parsley if you like.
One stuffed Eggplant
Calories: 195, Carbohydrates: 12 g, Protein: 25 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 42 mg, Sodium: 348 mg, Fiber: 4 g
Exchanges per serving:
2 1/2 Vegetable, 2 1/2 Meat.