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Beef: Stuffed Eggplant

Source of Recipe

Barbo's Diet Kitchen - Carol W...Diabetic Cooking May/June 2004

Stuffed Eggplant

Exchanges
WW Points
Serves 4

Nonstick cooking spray
2 (10 oz each) eggplants
1 lb boneless sirloin steak, trimmed of visible fat, cut into 1/4" strips
2 cups sliced red and green peppers
2 cups sliced mushrooms
1-1/2 tsp chopped garlic
1 tsp black pepper or to taste
Pinch paprika
Choped fresh parsley

Preheat oven to 450�F, Spray baking dish with nonstick cooking spray. Wash and dry eggplants, cut off stem ends, cut in half lengthwise and place face up in large baking dish: Pierce flat tops with a fork in approximately 8 places. Sprinkle each eggplant with 1/4 teaspoon salt. Cover with foil and bake 45 minutes.

While eggplants bake, spray nonstick skillet with cooking spray, add chopped garlic and ground pepper and place over medium heat, stirring lightly. Add sirloin strips; cook and stir 5 minutes. Add green peppers and cook over medium heat 5 minutes. Add mushrooms; cook 5 minutes. Add 1/4 cup water, stir and cover. Remove skillet from heat.

Remove eggplant from oven, let cool 5 min. Mash cooked eggplant centers with fork, but do not break shells. Top each half with cooked beef mixture; blend with cooked mashed eggplant. Cover with foil; bake 15 min. Remove from
oven. Garnish with paprika and chopped parsley.


One serving equals: Calories 217; Fat 5g; Carbohydrate 15g; Protein 28g; Cholesterol 53mg; Sodium 67mg; Fiber 8g ++++ Exchanges: 3 Vegetables; 3 meat ++++ WWP: 3