Stuffed Eggplant Recipe
Ingredients
| Eggplant | 1 Small, about 1 pound | |
| Chopped green pepper | 1⁄4 Cup (4 tbs) | |
| Finely chopped onion | 2 Tablespoon | |
| Garlic | 1 Clove (5 gm) | |
| Margarine/Butter | 1⁄4 Cup (4 tbs) | |
| Herb | 1⁄2 Cup (8 tbs), seasoned stuffing | |
| Grated parmesan cheese | 1 Tablespoon | |
| Diced pimiento | 2 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 576 Calories from Fat 429
% Daily Value*
Total Fat 49 g74.7%
Saturated Fat 10.5 g52.3%
Trans Fat 3.2 g
Cholesterol 13.2 mg4.4%
Sodium 732 mg30.5%
Total Carbohydrates 30 g10%
Dietary Fiber 13.5 g54.1%
Sugars 12.2 g
Protein 11 g22.3%
Vitamin A 53.3% Vitamin C 73.3%
Calcium 22.9% Iron 7.9%
*Based on a 2000 Calorie diet
Directions
Remove eggplant, leaving 1/2-inch shells.
Cut eggplant into cubes.
Cook and stir green pepper, onion and garlic in margarine in 10-inch skillet over medium heat until onion is tender, about 5 minutes.
Stir in cubed eggplant.
Cook and stir over medium heat until eggplant darkens, about 5 minutes longer.
Stir in stuffing and pimiento.
Fill eggplant halves with green pepper mixture; sprinkle with cheese.
Cook uncovered in 350° oven until eggplant shell is tender, 30 to 35 minutes.
To serve, cut each half crosswise into halves.
Microwave Directions: Cut eggplant as directed.
Mix green pepper, onion, garlic and margarine in 1 1/2-quart microwavable casserole.
Cover tightly and microwave on high (100%) until onion is tender, 1 to 2 minutes.
Stir in cubed eggplant.
Cover and microwave until eggplant is crisp-tender, 1 to 2 minutes longer.
Stir in stuffing and pimiento.
Fill eggplant halves with green pepper mixture; sprinkle with cheese.
Place on microwavable serving plate.
Microwave uncovered until eggplant shell is tender and filling is hot, 4 to 6 minutes.
Let stand 5 minutes.
Chef
