Have you considered the exotic, deep-purple eggplant for your five-a-day vegetable and fruit servings? Though used in many recipes as a meat substitute, eggplant has little protein. But it’s fiber-rich (especially with its edible peel), fat- and cholesterol-free, and low in calories—a half cup of cooked eggplant has about 15 calories! Kept chilled and cooked fresh, eggplant makes a mild (not bitter) dish. Try this meal-in-a-dish as eggplant season peaks:
Pork-Stuffed Eggplant
- 1 medium eggplant
- 1⁄2 pound lean ground pork
- 1 small green pepper, coarsely chopped
- 1⁄4 cup chopped onion
- 1 clove garlic, minced
- 1⁄4 cup water
- 1⁄8 teaspoon dried oregano
- 1⁄8 teaspoon pepper
- 1 medium tomato, coarsely chopped
Preheat oven to 350°F. Wash eggplant; cut in half lengthwise. Remove pulp, leaving the eggplant shell about Winch thick. Cut pulp into V2-inch cubes. Set shells and pulp aside. In a large skillet cook ground pork, green pepper, onion, and garlic until 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; stir in tomato. Spoon mixture into eggplant shells. Place in a 12-by-s-by-2-inch baking dish. Bake for 20 to 25 minutes or until heated through. Makes 2 servings.
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