Low Cal Stuffed Eggplant
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
2 eggplant halves
- Serves:
- 8
ingredients
- 1 large eggplant
- 1 cup cooked white rice
- 1 cup pace picante salsa
- 1 tablespoon basil
- 2 tablespoons minced garlic
- 1 onion
- 1 cup chopped walnuts
- 1⁄2 cup chopped mushroom
- 1⁄4 cup cilantro
- 2 tablespoons hot sauce (I use tapatio)
directions
- wash and cut eggplant long wise and gut the insides out and leave body 1/4 thick.
- Chop insides into little chunks and place in bowl of water to rid of the bitter.
- In a large frying pan start by cooking onions and mushrooms on med-high and once they start to brown, add eggplant and garlic.
- Preheat Oven to 375 degrees.
- Once ingredients start to get golden and crispy add rice, walnuts, and basil.
- After mixture starts to stick together, add Picante and hot sauce, cook untill sauce disolves.
- Fill eggplant shells with the mixture (its ok if it goes over ther shell, just pile on top).
- Place shell halves on a baking pan and bake for 45 minutes.
Questions & Replies
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