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Ingredients
US|METRIC
2 SERVINGS
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Directions
- 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 degree F. oven for 20-25 minutes or until heated through.
NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol80mg27% |
Sodium75mg3% |
Potassium1240mg35% |
Protein24g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber11g44% |
Sugars9g |
Vitamin A15% |
Vitamin C110% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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