Ginger Stuffed Eggplant
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
eggplant
|
*
|
| 2 | each |
onions
chopped |
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
soy sauce, tamari
|
*
|
| ¼ | cup |
ginger
grated |
*
|
| 9 | each |
celery stalks
chopped |
|
| 3 | each |
sweet red bell peppers
chopped |
|
| 6 | tablespoons |
peanut butter
|
|
| 1 | teaspoon |
curry powder
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | dash |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
eggplant
|
*
|
| 2 | each |
onions
chopped |
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
soy sauce, tamari
|
*
|
| 59 | ml |
ginger
grated |
*
|
| 9 | each |
celery stalks
chopped |
|
| 3 | each |
sweet red bell peppers
chopped |
|
| 9E+1 | ml |
peanut butter
|
|
| 5 | ml |
curry powder
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | dash |
nutmeg
|
*
|
Directions
Cut eggplants in half lengthways.
Hollow out shells and set aside.
Cube eggplant pulp.
Sauté onions and eggplant cubes in oil until tender.
Add a tablespoon or so of tamari to taste.
In a large bowl, mix eggplant mixture, ginger, celery, peppers, peanut butter, cayenne and nutmeg.
Place in eggplant shells and bake at 350℉ (180℃) for 45 minutes.
