- 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
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 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.
Copyright Diabetic Cooking.