Pork-Stuffed Eggplant
Pork-Stuffed Eggplant
9 Ingredients | 40 min | 2 Servings
This dish is a great way to enjoy eggplants during the peak season of August and September. Serve with rice pilaf and fresh fruit.
Ingredients
- 1/2 pound ground pork, lean
- 1 medium eggplant
- 1 small green bell pepper, coarsely chopped
- 1/4 cup onion, chopped
- 1 clove garlic, minced
- 1/4 cup water
- 1/8 teaspoon dried oregano, crushed
- 1/8 teaspoon pepper
- 1 medium tomato, coarsely chopped
Instructions
Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings. Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally. Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish. Bake in a 350 degree F. oven for 20-25 minutes or until heated through.
Serves 2
Nutrition
- Calories290calories
- Protein28grams
- Fat9grams
- Sodium55milligrams
- Cholesterol70milligrams
- Saturated Fat3grams
- Carbohydrates26grams
- Fiber8grams
