Heat Stuffed Eggplant Recipe


CourseMain Ingredient


 Eggplant1 Large
 Eggs2 , slightly beaten
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Chopped onion1⁄3 Cup (5.33 tbs)
 Garlic1 Clove (5 gm), minced
 Sesame seed1 Tablespoon, toasted
 Ground beef1⁄2 Pound
 Ground pork1⁄4 Pound
 Green onions8 , thinly sliced
 Canned chopped mushrooms4 Ounce (1 Can)
 Instant beef bouillon granules1 Teaspoon
 Soy sauce2 Tablespoon
 Cornstarch1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1472 Calories from Fat 920

% Daily Value*

Total Fat 103 g158%

Saturated Fat 35.4 g176.8%

Trans Fat 0 g

Cholesterol 664.8 mg

Sodium 4248 mg177%

Total Carbohydrates 62 g20.8%

Dietary Fiber 22.1 g88.4%

Sugars 17.2 g

Protein 82 g164.9%

Vitamin A 89.2% Vitamin C 100.2%

Calcium 34.6% Iron 60.7%

*Based on a 2000 Calorie diet


Halve eggplant lengthwise.
Hollow out eggplant halves, leaving a 3/4-inch shell.
Chop 1/2 cup of the eggplant pulp and set aside; discard remaining pulp.
In mixing bowl combine eggs, salt, and pepper.
Add the 1/2 cup chopped eggplant, chopped onion, garlic, and sesame seed; add ground meats and mix thoroughly.
Sprinkle eggplant shells generously with salt.
Stuff with meat mixture.
Over high heat, bring water for steaming to boiling.
Add half of the green onions to boiling water in steamer.
Place stuffed eggplant on steamer rack over boiling water; cover and steam about 45 minutes or till meat is done.
Carefully remove stuffed eggplant and keep warm.
Measure 1 cup of the water from steamer; pour into small saucepan.
Stir in remaining green onions, the mushrooms, and bouillon granules.
Blend soy sauce into cornstarch; stir into mushroom mixture.
Cook and stir till thickened and bubbly.