Pork-Stuffed Eggplant
Recipe provided by: Recipe AmericaRecipe Number: 85
Original recipe yield: 2
Prep Time: 25 min
Cook Time: 25 min
Ingredients:
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
Directions:
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 20-25
minutes or until heated through.