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Spicy Stuffed Eggplant Recipe |
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Ingredients 1 medium eggplant (about 1 pound) 1/3 cup chopped onion 1 clove garlic, minced 1 tbsp snipped parsley 3 tbsp butter or margarine 3/4 cup soft bread crumbs 1/4 cup chopped pitted ripe olives 2 tbsp chopped canned green chili peppers 2 tbsp cooking oil 2 tbsp lemon juice 1/4 tsp dried basil, crushed 3/4 cup shredded provolone cheese 4 to 6 tomato slices Oven 350o
Method Halve eggplant lengthwise; scoop out and reserve pulp, leaving a 1/4-inch shell. Cook shells, covered, in enough boiling water to cover for 2 minutes or till tender; drain. Chop uncooked pulp finely. Cook pulp with onion, garlic, and parsley in butter till tender. Stir in bread crumbs, olives, chili peppers, oil, lemon juice, basil, and 1/4 teaspoon slat. Stir in 1/2 cup of the cheese. Pile into shells. Bake, covered, n a 350o oven 20 minutes. Top with tomato slices; brush with cooking oil. Top with remaining cheese. Bake, uncovered, 5 to 10 minutes. Serves 4.
Per 1/4 serving: 13 g carbohydrates, 299 calories, 25 g fat, 8 g Protein, 488 mg sodium
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