Stuffed Eggplant
Makes 4 servings
Per serving
½ Lean protein
3 vegetables
3 condiments
Olive Oil Spray – no fats added with beef or lamb
2 eggplants – total weight 18 ounces
1/2 tsp salt
½ tsp pepper
3/4 lb. ground beef or lamb
1/4 tsp. cumin
½ cup onion, chopped
1 cup red pepper, chopped
Directions
Preheat oven to 390F/200C
Slice the eggplants in half, lengthwise. Spray with pam and sprinkle with salt and pepper. Bake with the cut ends facing upwards for 30 minutes.
Meanwhile, heat pam in a pan. Add half the chopped onion and the meat. Cook until browned. Break up the chunks. Add the cumin, salt and pepper. Stir.
Remove the meat from the pan and place aside.
In the same oil that the meat was cooked in, add the other half of the onion, the pepper. Cook for a few minutes on high heat. Don’t cook the veggies all the way through, so they still have a nice crunch.
When the eggplant is finished cooking, carefully (because it’s hot) remove the seeds from the eggplant with a spoon. Don’t remove too much yummy stuff, just the seeds.
Serve hot!
