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This dish is a great way to enjoy eggplants during the peak season of August and September. Serve with rice pilaf and fresh fruit.

Pork-Stuffed Eggplant

1 medium eggplant
1/2 pound lean ground pork
1 small green pepper, coarsely chopped
1/4 cup chopped onion
1 clove garlic, minced
1/4 cup water
1/8 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 medium tomato, coarsely chopped

1. Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
2. In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.
3. Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.
4. Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
5. Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.

Serves 2.

Nutrition Facts
Calories 290 calories
Protein 28 grams
Fat 9 grams
Sodium 55 milligrams
Cholesterol 70 milligrams
Saturated Fat 3 grams
Carbohydrates 26 grams
Fiber 8 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.