This pork dish, a clever twist on classic
ratatouille, is a tasty 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
- 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.
- In a large skillet cook
ground pork, green pepper, onion and garlic till pork is browned;
drain excess drippings.
- Add eggplant pulp, water,
oregano and pepper; cover and cook over low heat for 10 minutes,
stirring occasionally.
- Remove from heat and stir
in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch
baking dish.
- Bake in a 350°F
(175°C) 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.
