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Ingredients
US|METRIC
2 SERVINGS
- 1/2 lb. ground pork (lean)
- 1 eggplant (medium)
- 1 green bell pepper (small, coarsely chopped)
- 1/4 cup onion (chopped)
- 1 clove garlic (minced)
- 1/4 cup water
- 1/8 tsp. dried oregano (crushed)
- 1/8 tsp. pepper
- 1 medium tomato (coarsely chopped)
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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 20-25 minutes or until heated through.
NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium75mg3% |
| Potassium1240mg35% |
| Protein24g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber11g44% |
| Sugars9g |
| Vitamin A15% |
| Vitamin C110% |
| Calcium6% |
| Iron8% |
* 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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