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Creole Stuffed Eggplant

 

20

Yield

4

servings

Prep

40

min

Cook

40

min

Ready

80

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

2 tablespoons safflower oil
1 large onions
finely chopped
1 large celery stalks
chopped fine
*
2 cloves garlic
minced
1 Sm green bell peppers
diced
*
2 medium eggplant
1 pound each
*
1 tablespoon basil
chopped fresh
¼ cup parsley leaves
chopped fresh
½ teaspoon thyme
dried
*
1 dash cayenne pepper
*
½ cup bread crumbs
whole grain, dry
1 cup tomatoes
juicy, ripe, chopped (heaping cup)

Directions

Preheat oven to 375℉ (190℃).

Heat the oil in large skillet.

Add the onion, celery, and garlic and sauté over low heat until the onion is translucent.

Add the green pepper and continue to sauté until the onion is golden.

In the meantime, stem the eggplants and cut them in half lengthwise.

With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.

Leave a sturdy shell of about ¼ inch all around.

Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.

Add a bit of water, just enough to keep the mixture moist.

Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.

Stir in the bread crumbs.

Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.

Stuff them, then bake for 30 to 40 minutes, or until the shells are tender but not collapsed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 14147% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 105mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 6g
Vitamin A 15% Vitamin C 25%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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