Diabetic Cooking

Main Dishes

Stuffed Eggplant

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Ingredients

  • Nonstick cooking spray
  • 2 eggplants (about 8 to 12 ounces each), halved lengthwise
  • 1 teaspoon salt
  • 1 1/2 teaspoons chopped garlic
  • 1 teaspoon black pepper
  • 1 pound boneless beef sirloin steak, trimmed of visible fat and cut into 1/4-inch strips
  • 2 cups sliced red and green bell peppers
  • 2 cups sliced mushrooms
  • 1/4 cup water
  • Pinch paprika
  • Chopped fresh parsley

Directions

Preheat oven to 450°F. Spray baking dish with cooking spray.

Place eggplant halves face-up in large baking dish. Pierce cut sides with fork in approximately 8 places. Sprinkle each eggplant half with 1/4 teaspoon salt. Cover with foil; bake 45 minutes.

Meanwhile, spray large nonstick skillet with cooking spray. Add garlic and black pepper; cook over medium heat 2 minutes, stirring lightly. Add beef; cook and stir 5 minutes.

Add bell peppers; cook 5 minutes. Add mushrooms; cook 5 minutes. Add water; stir and cover. Remove skillet from heat.

Remove eggplant from oven, let cool 5 minutes. Mash cooked eggplant centers with fork, but do not break shells.

Top each half with one fourth beef mixture; blend with mashed eggplant. Cover with foil; bake 15 minutes. Remove from oven. Garnish with paprika and parsley.

Yield: 4 servings. Serving size: 1 stuffed eggplant half.

Nutrition Facts Per Serving:
Calories: 195, Carbohydrates: 12 g, Protein: 25 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 42 mg, Sodium: 348 mg, Fiber: 4 g

Exchanges per serving: 2 1/2 Vegetable, 2 1/2 Meat.


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