- 4
Ingredients
- 2 Japanese eggplants, about 1 pound each
- 1 cup diced onions
- 1 cup shredded carrots
- 1 sweet red pepper, diced
- 1 cup chopped bok choy
- 2 Tbsp. defatted reduced-sodium chicken broth
- 2 cups diagonally sliced snow peas
- 1 cup hot cooked basmati or brown rice
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. hoisin sauce
- 2 tsp. creamy peanut butter
- 1 tsp. grated fresh ginger
- 1 clove garlic, minced
Preparation
Step 1
Halve each eggplant, remove the tops and, using a melon baller, scoop out the flesh, leaving 1/4"-thick shells.
Chop the eggplant flesh and set aside.
Put the shells in boiling salted water and cook for 2 to 3 minutes to soften. Invert and drain on paper towels.
In a rectangular microwave-safe casserole, combine the onions, carrots, peppers, bok choy, broth and chopped eggplant. Cover with vented plastic or a lid and microwave on high power for 5 minutes, or until the peppers soften.
Add the snow peas, rice, soy sauce, hoisin sauce, peanut butter, ginger and garlic. Mix well and mound into the eggplant shells.
Rinse out the casserole. Arrange the eggplant shells side by side in the casserole. Cover and microwave for 2 minutes, or until the vegetables and rice are heated through.
Calories per serving: 199