PROVENCAL STUFFED EGGPLANTS Yield: Makes 4 stuffed eggplant halves (4 servings)
INGREDIENTS
- 2 small eggplants 5 to 6 inches long (about 1-1/2 pounds total)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- One 14 to 15 ounce can diced tomatoes, drained
- 1/4 cup packed chopped fresh basil leaves,
or 1 teaspoon dried basil
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon salt
DIRECTIONS
Preheat the oven to 350 degrees F.
Prepare a cookie sheet and a medium skillet with non-stick pan spray.
Cut the eggplants in half lengthwise. Place them cut side down on the cookie sheet. Bake until tender when pierced with the tip of a knife, about 10 to 15 minutes.
Remove the pulp from eggplant, leaving a 1/4-inch shell. Coarsely chop the pulp. Reserve the shells.
Saute the onion and garlic in oil in the prepared skillet over medium heat until tender, about 5 minutes. Add the eggplant pulp; continue to saute 3 to 4 minutes longer.
Add the drained tomatoes; cook 2 minutes. Stir in the basil, vinegar, pepper, and salt. Spoon the mixture into the eggplant shells and heat through if serving warm.
Serve warm or at room temperature.
Nutritional Information Per Serving: (1/2 Stuffed eggplant) Calories: 103, Fat: 4 g, Cholesterol: 0 mg, Sodium: 159 mg,
Carbohydrate: 17 g, Dietary Fiber: 5 g, Protein: 2 g Diabetic Exchanges: 1 Starch, 1/2 Fat
Yield: Makes 4 stuffed eggplant halves (4 servings)
INGREDIENTS
- 2 small eggplants 5 to 6 inches long (about 1-1/2 pounds total)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- One 14 to 15 ounce can diced tomatoes, drained
- 1/4 cup packed chopped fresh basil leaves,
or 1 teaspoon dried basil
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon salt
DIRECTIONS
Preheat the oven to 350 degrees F.
Prepare a cookie sheet and a medium skillet with non-stick pan spray.
Cut the eggplants in half lengthwise. Place them cut side down on the cookie sheet. Bake until tender when pierced with the tip of a knife, about 10 to 15 minutes.
Remove the pulp from eggplant, leaving a 1/4-inch shell. Coarsely chop the pulp. Reserve the shells.
Saute the onion and garlic in oil in the prepared skillet over medium heat until tender, about 5 minutes. Add the eggplant pulp; continue to saute 3 to 4 minutes longer.
Add the drained tomatoes; cook 2 minutes. Stir in the basil, vinegar, pepper, and salt. Spoon the mixture into the eggplant shells and heat through if serving warm.
Serve warm or at room temperature.
Nutritional Information Per Serving: (1/2 Stuffed eggplant) Calories: 103, Fat: 4 g, Cholesterol: 0 mg, Sodium: 159 mg,
Carbohydrate: 17 g, Dietary Fiber: 5 g, Protein: 2 g Diabetic Exchanges: 1 Starch, 1/2 Fat