Stuffed Eggplant

By á-174942

Ingredients

• 2 large Japanese eggplants
• 1/4 cup olive oil
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1 onion sliced thin
• 2 garlic cloves minced
• Sea salt to taste

Preparation

Step 1

Cut off stems and tips of eggplants. Cut each crosswise into thirds, making 6 pieces 1 1/2 to 2 inches long. With melon baller, scoop out centers, leaving bottom intact to hold filling.

Place eggplant shells cut-side up on baking sheet. Brush with some of olive oil. Bake at 375 degrees until tender, about 15 minutes.

Cut red and yellow peppers into thin strips. Saute peppers and onion separately in remaining olive oil. Stir in garlic and sea salt to taste. Place peppers and onion in eggplant.

This recipe yields 6 servings.

Each serving: 107 calories; 52 mg sodium; 0 cholesterol; 9 grams fat; 6 grams carbohydrates; 1 gram protein; 0.58 gram fiber