Ingredients
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.
Nutrition Information:
Calories: 195 calories, 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.
Categories
african cuisine asian cuisine beef cooking cuisine eating behaviors of humans eggplant european cuisine food and drink food and drink preparation food ingredients foods garlic home mediterranean cuisine middle eastern cuisine paprika parsley prepared foods vegan cuisine vegetables western cuisine
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