Stuffed Eggplant
1 medium eggplant- sliced lengthwise with skin and stem end left on. NC-2, Protein- .4 Calories-13
1 T finely chopped onion
1 T finely chopped green pepper
1 T shredded carrot
1/2 stalk celery- finely diced- NC- .9, Protein-
.75, Calories- 3
1 T frozen green peas
1 T finely chopped green pepper
1 T shredded carrot
1/2 stalk celery- finely diced- NC- .9, Protein-
.75, Calories- 3
1 T frozen green peas
1/4 Tomato chopped
1/2 tsp each of dried basil, oregano, garlic powder,
cumin and onion powder
1/2 tsp each of dried basil, oregano, garlic powder,
cumin and onion powder
About 1/4 cup of chicken broth- NC- .47, Protein-
2.8, Calories- 19.5
About 1/4 cup of grated cheese- NC- 0, Protein- 3.5
Calories 40
1 MIMs- NC- .817, Protein- 9.67, (No calorie count given with recipe.
Salt and pepper to taste
First, par-boil the split eggplant in heavily salted water till fork tender. The salt helps to draw out bitterness the eggplant might have. Remove the eggplant and drain cut side down on paper towels.
In a small saute pan, saute onions, peppers, celery, carrots and peas until tender.
Make a MIMs.
In a medium mixing bowl, crumble the Mims into it, and add the sauteed veggies. Scoop out the centers of the two halves of the eggplant leaving about 1/2 inch all around and on the bottoms of the two halves. Place the two halves in a baking pan, skin side down. Chop what you scooped out of the eggplant into the mixing bowl. Gradually drizzle broth into this mixture until just wet, but not dripping.
Cover with foil and bake in a 350 degree oven for about 25 minutes till all is heated through. Take out and cover with grated cheese. Place under a broiler till the cheese is beginning to brown and is melted through. I used an Italian blend of cheese that had five cheeses in it, but you can use any cheese you like.
Variations- for those of you who want meat, I think crumbled browned bacon or sausage would be good. Even ground beef or any meat you want. It also makes a nice side for a company meal!
2.8, Calories- 19.5
About 1/4 cup of grated cheese- NC- 0, Protein- 3.5
Calories 40
1 MIMs- NC- .817, Protein- 9.67, (No calorie count given with recipe.
Salt and pepper to taste
First, par-boil the split eggplant in heavily salted water till fork tender. The salt helps to draw out bitterness the eggplant might have. Remove the eggplant and drain cut side down on paper towels.
In a small saute pan, saute onions, peppers, celery, carrots and peas until tender.
Make a MIMs.
In a medium mixing bowl, crumble the Mims into it, and add the sauteed veggies. Scoop out the centers of the two halves of the eggplant leaving about 1/2 inch all around and on the bottoms of the two halves. Place the two halves in a baking pan, skin side down. Chop what you scooped out of the eggplant into the mixing bowl. Gradually drizzle broth into this mixture until just wet, but not dripping.
Cover with foil and bake in a 350 degree oven for about 25 minutes till all is heated through. Take out and cover with grated cheese. Place under a broiler till the cheese is beginning to brown and is melted through. I used an Italian blend of cheese that had five cheeses in it, but you can use any cheese you like.
Variations- for those of you who want meat, I think crumbled browned bacon or sausage would be good. Even ground beef or any meat you want. It also makes a nice side for a company meal!
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