Roasted Eggplant Stuffed With Beef |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From South Beach diet. Phase 1. I've tried this recipe twice and haven't liked it, yet. ... but I really want to! Any suggestions that would keep it South Beach Diet-friendly? Ingredients:
2 (16 ounce) eggplants |
1 lb extra lean ground beef |
2 tablespoons extra virgin olive oil |
1/2 large onion, chopped |
1 green bell pepper, chopped |
2 garlic cloves, minced |
1 1/2 teaspoons dried oregano |
1/2 cup tomato sauce |
1/2 cup parmesan cheese, grated |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 400.
2. Pierce eggplants in 2 or 3 places and place on baking sheet.
3. Roast for 20 minutes or until tender, turning once or twice.
4. When cool enough to handle, halve lengthwise an scoop out the pulp, leaving a 1/2 to 1/4 inch shell.
5. Set shells aside. Chop pulp and let drain in a colander in the sink.
6. Heat 1 tablespoon oil in large skillet over medium heat.
7. Add onion and bell pepper, cook for 8 minutes or until tender, stirring occasionally.
8. Add garlic and beef, stirring to crumble the beef, for 5 minutes or until no longer pink.
9. Stir in eggplant pulp, oregano, and tomato sauce.
10. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until thick.
11. Stir in 1/4 cup cheese, salt, and black pepper.
12. Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them.
13. Sprinkle with the remaining 1/4 cup cheese and drizzle with the remaining 1 tablespoon oil.
14. Roast for 15 minutes or until lightly browned on top.
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