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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Another one I got from an email recipe group. Enjoy! Ingredients:
1 medium eggplant |
1/2 lb ground lean pork |
1 small green pepper, coarsely chopped |
1/4 cup chopped onion |
1 garlic clove, minced |
1/4 cup water |
1/8 teaspoon dried oregano, crushed |
1/8 teaspoon pepper |
1 medium tomato, coarsely chopped |
Directions:
1. 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.
2. In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.
3. Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.
4. Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
5. Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.
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