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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplant
- 3 Tbsp. olive oil (divided)
- 4 tsp. Knorr® Beef Bouillon
- 1 cup purple onion (chopped)
- 1 lb. ground pork
- 1/2 cup raisins
- 1/2 cup pimento stuffed olives (chopped)
- 2 cups cooked rice
- 8 oz. tomato sauce
- 1 tsp. ground cumin
- 1 knorr garlic minicub
- 1 cup shredded Monterey Jack cheese (about 4 oz)
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Directions
- Preheat oven to 400°. Cut eggplants in half lengthwise. Scoop out pulp, leaving 1/2-inch shells; reserve shells. Chop pulp and reserve 2 cups; set aside.
- Arrange eggplants in a shallow roasting pan, cut-side-up. Brush insides of eggplants with 2 tablespoons olive oil, then evenly sprinkle with 1/2 teaspoon Knorr® Beef flavor Bouillon. Bake for 30 minutes or until tender; set aside and keep warm.
- Meanwhile, heat remaining olive oil in a large nonstick skillet over medium-high heat and cook onion and reserved eggplant about 3 minutes, stirring occasionally. Stir in ground pork, cumin and remaining 3-1/2 teaspoons Bouillon. Cook about 5 minutes or until pork is done, stirring frequently. Stir in rice, tomato sauce, raisins and olives and cook about 3 minutes or until thickened. Remove from heat and stir in MiniCube.
- Evenly fill eggplant shells with pork mixture, then evenly sprinkle with cheese. Bake for 10 minutes or until cheese is melted and eggplants are heated through. Garnish with additional finely chopped red onion.
NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories700Calories from Fat430 |
% DAILY VALUE |
Total Fat48g74% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol110mg37% |
Sodium820mg34% |
Potassium1340mg38% |
Protein31g |
Calories from Fat430 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber12g48% |
Sugars21g |
Vitamin A15% |
Vitamin C20% |
Calcium30% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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