From kasia@netsync.net Wed Jul 12 16:42:35 2006 Date: Tue, 11 Jul 2006 03:48:48 +0000 (UTC) From: Kathy Newsgroups: rec.food.recipes Subject: Pork-Stuffed Eggplant Followup-To: rec.food.cooking, rec.food.recipes This dish is a great way to enjoy eggplants during the peak season of August and September. Serve with rice pilaf and fresh fruit. Recipe can be doubled. Pork-Stuffed Eggplant 1 medium eggplant 1/2 pound lean ground pork 1 small green pepper, coarsely chopped 1/4 cup chopped onion 1 clove garlic, minced 1/4 cup water 1/8 teaspoon dried oregano, crushed 1/8 teaspoon pepper 1 medium tomato, coarsely chopped 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. Serves 2. Nutrition Facts Calories 290 calories Protein 28 grams Fat 9 grams Sodium 55 milligrams Cholesterol 70 milligrams Saturated Fat 3 grams Carbohydrates 26 grams Fiber 8 grams CooksRecipes.com -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/