Stuffed Eggplant

Recipe Ingredients

2 cups	396g / 13oz	Japanese eggplants (large)
1/4 cup	59ml	Olive oil
1/2		Red bell pepper
1/2		Yellow bell pepper
1		Onion - sliced thin
2		Garlic cloves - minced
		Sea salt - to taste

Recipe Instructions

Cut off stems and tips of eggplants. Cut each crosswise into thirds, making 6 pieces 1 1/2 to 2 inches long. With melon baller, scoop out centers, leaving bottom intact to hold filling.

Place eggplant shells cut-side up on baking sheet. Brush with some of olive oil. Bake at 375 degrees until tender, about 15 minutes.

Cut red and yellow peppers into thin strips. Saute peppers and onion separately in remaining olive oil. Stir in garlic and sea salt to taste. Place peppers and onion in eggplant.

This recipe yields 6 servings.

Each serving: 107 calories; 52 mg sodium; 0 cholesterol; 9 grams fat; 6 grams carbohydrates; 1 gram protein; 0.58 gram fiber

Source:
The Los Angeles Times, 10-28-1998

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.