ROASTED EGGPLANT STUFFED WITH BEEF

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Roasted Eggplant Stuffed With Beef image

From South Beach diet. Phase 1. I've tried this recipe twice and haven't liked it, yet. ... but I really want to! Any suggestions that would keep it South Beach Diet-friendly?

Provided by WendyMaq

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 (16 ounce) eggplants
1 lb extra lean ground beef
2 tablespoons extra virgin olive oil
1/2 large onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 1/2 teaspoons dried oregano
1/2 cup tomato sauce
1/2 cup parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 400.
  • Pierce eggplants in 2 or 3 places and place on baking sheet.
  • Roast for 20 minutes or until tender, turning once or twice.
  • When cool enough to handle, halve lengthwise an scoop out the pulp, leaving a 1/2 to 1/4 inch shell.
  • Set shells aside. Chop pulp and let drain in a colander in the sink.
  • Heat 1 tablespoon oil in large skillet over medium heat.
  • Add onion and bell pepper, cook for 8 minutes or until tender, stirring occasionally.
  • Add garlic and beef, stirring to crumble the beef, for 5 minutes or until no longer pink.
  • Stir in eggplant pulp, oregano, and tomato sauce.
  • Reduce heat to low and cook, stirring occasionally, for 15 minutes or until thick.
  • Stir in 1/4 cup cheese, salt, and black pepper.
  • Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them.
  • Sprinkle with the remaining 1/4 cup cheese and drizzle with the remaining 1 tablespoon oil.
  • Roast for 15 minutes or until lightly browned on top.

Nutrition Facts : Calories 350.7, Fat 16.6, SaturatedFat 5.8, Cholesterol 81.3, Sodium 578.3, Carbohydrate 19.8, Fiber 9.2, Sugar 8.3, Protein 32.4

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