Pork-Stuffed Eggplant

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READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
  • In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.
  • Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.
  • Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
  • Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.
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