Pork-Stuffed Eggplant

Pork
Pork-Stuffed Eggplant
1
9
400
40

Ingredients

1/2 pound ground pork (lean)
1 eggplant (medium)
1 green bell pepper (small, coarsely chopped)
1/4 cup onions (chopped)
1 clove garlic (minced)
1/4 cup water
1/8 teaspoon dried oregano (crushed)
1/8 teaspoon pepper
1 medium tomatoes (coarsely chopped)

Directions

1Wash 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.
2In 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.
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NutritionView more

400Calories
Sodium3%DV75mg
Fat37%DV24g
Protein47%DV24g
Carbs8%DV24g
Fiber44%DV11g

PER SERVING *

Calories400Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat9g45%
Trans Fat
Cholesterol80mg27%
Sodium75mg3%
Potassium1240mg35%
Protein24g47%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber11g44%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.