Articles & Recipes
Stuffed Eggplant
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
1 large eggplant (600 grams)
2 crushed cloves garlic (6 grams)
1 small finely chopped onion (75 grams)
1 teaspoon unsaturated oil (5 grams)
2 tabsp water (40 ml)
250 grams mince
400 grams can corn kernels (300 grams drained)
2 tabsp tomato paste (50 grams)
Salt and pepper to taste
¼ cup less than 10% fat grated cheese (30 grams)
Method
Cut eggplant in half and scoop out flesh.
Coarsely chop flesh.
Stir fry garlic and onion in oil and water until onion is golden and soft.
Add mince and stir-fry until brown.
Add chopped eggplant and stir-fry for a further 6 minutes.
Add corn, tomato paste and season to taste with salt and pepper.
Place eggplant shells on a greased baking slide.
Fill with stir-fry mixture, pressing down firmly to make a firm mound.
Top with grated cheese.
Cover with foil and bake in 180°C for 20 minutes, remove cover and bake a further 20 minutes.
Serve with salad.
Serves : 4
Nutrients per Serve :
KJ 571, Calories 137, Carbohydrates(grams) 20, Fat(grams) 3, Protein(grams) 7
Note
Gluten Free, Egg Free, Vegetarian