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You can substitute ground pork for the beef in this recipe.
You can find fresh chervil and basil in your supermarket's produce section, usually by the prepackaged salad mixes.
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| Stuffed Eggplant |
Ingredients
6 servings - 16 g protein and 9 g carb per serving
275 calories per serving
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| 1 large |
eggplant |
| 1 cup |
onion, chopped |
| 1 cup |
mushrooms, chopped |
| 1-1/2 tsp |
basil |
| 1/2 tsp |
chervil |
| 1 tsp |
black pepper |
| 2 tbsp |
butter |
| 1 pound |
lean ground beef |
| 1/4 cup |
tomato paste |
| 2 tbsp |
parsley |
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- Preheat oven to 350 degrees
- Wash eggplant and cut in half lengthwise.
- Carefully remove pulp leaving 1/2 inch of the outer shell.
- Dice the pulp.
- In a heavy skillet or frying pan, melt butter.
- Add onions, mushrooms, seasonings, and meat.
- Saute until meat is lightly cooked.
- Stir in tomato paste.
- Stir in eggplant pulp.
- Cook until eggplant is heated through (about 2 minutes).
- Remove from heat.
- Lightly spray baking dish or casserole with cooking spray.
- Arrange eggplant halves.
- Spoon pan mixture into eggplant shells.
- Bake for 20-30 minutes or until edges of eggplant brown.
- Garnish with parsley before serving.
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