Low Cal Stuffed Eggplant Recipe

Name: Low Cal Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 cup cooked white rice; 1 cup pace picante salsa; 1 tablespoon basil; 2 tablespoons minced garlic; 1 onion; 1 cup chopped walnuts; 1/2 cup chopped mushroom; 1/4 cup cilantro; 2 tablespoons hot sauce (I use tapatio)

Servings: persons

1 large eggplant
1 cup cooked white rice
1 cup pace picante salsa
1 tablespoon basil
2 tablespoons minced garlic
1 onion
1 cup chopped walnuts
1/2 cup chopped mushroom
1/4 cup cilantro
2 tablespoons hot sauce (I use tapatio)

1
wash and cut eggplant long wise and gut the insides out and leave body 1/4 thick.
2
Chop insides into little chunks and place in bowl of water to rid of the bitter.
3
In a large frying pan start by cooking onions and mushrooms on med-high and once they start to brown, add eggplant and garlic.
4
Preheat Oven to 375 degrees.
5
Once ingredients start to get golden and crispy add rice, walnuts, and basil.
6
After mixture starts to stick together, add Picante and hot sauce, cook untill sauce disolves.
7
Fill eggplant shells with the mixture (its ok if it goes over ther shell, just pile on top).
8
Place shell halves on a baking pan and bake for 45 minutes.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large eggplant, 1 cup cooked white rice, 1 cup pace picante salsa, 1 tablespoon basil, and more.

Yes, Low Cal Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Cal Stuffed Eggplant

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