Sweet Stuffed Japanese Eggplants Recipe
Servings: 8
Ingredients
- 8 x Japanese eggplants
- 1 Tbsp. canola oil
- 1Â 1/2 c. chopped onion
- 1 med red bell pepper
- 1 c. nonfat vegetable stock
- 1 Tbsp. chopped fresh ginger root
- 2/3 c. tomato sauce
- 2 Tbsp. dark brown sugar
- 2 Tbsp. raisins
- 1/3 c. blanched sliced almonds to 1/2 c.
- 1 tsp salt or possibly to taste
- 1 Tbsp. curry pwdr or possibly to taste
- Â Â cooking spray
Directions
- Preheat the oven to 350F. Spray a 9x13 inch baking pan with nonstick cooking spray. Make a deep lengthwise slit in each eggplant, but do not cut all the way through. Set aside.
- To make the stuffing, heat the oil in a large skillet, and cook the onion and bell pepper over medium-high heat, stirring, till soft, about 5 min. Add in the remaining ingredients, stir and simmer 2 min.
- Spread a thin layer of the stuffing on the bottom of the baking pan. Spoon the remaining stuffing into the cut of each eggplant and place the stuffed eggplants in the baking dish. Cover the pan with foil and bake 25 min. Uncover and bake till the eggplants are tender, about 20 to 25 min more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 809g | |
| Recipe makes 8 servings | |
| Calories 265 | |
| Calories from Fat 54 | 20% |
| Total Fat 6.4g | 8% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 534mg | 22% |
| Potassium 1834mg | 52% |
| Total Carbs 52.1g | 14% |
| Dietary Fiber 26.0g | 87% |
| Sugars 24.53g | 16% |
| Protein 9.32g | 15% |
