PORK-STUFFED EGGPLANT

Pork-Stuffed Eggplant image

Provided by wanbchef

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 medium eggplant
1/2 lb ground lean pork
1 small green pepper, coarsely chopped
1/4 cup chopped onion
1 garlic clove, minced
1/4 cup water
1/8 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 medium tomatoes, coarsely chopped

Steps:

Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.
Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.
Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.

Nutrition Facts : Calories 393.6, Fat 24.8, SaturatedFat 9.1, Cholesterol 81.7, Sodium 74.7, Carbohydrate 22.4, Fiber 11.1, Sugar 9.8, Protein 23.1