Low Fat Eggplant Recipes

Ingredients:

2 small italian eggplants -about 8 ounces each
2 tsp olive oil, divided
1/2 cup chopped onion
1 tbsp chopped ham
1 tbsp pine nuts
1 cup cooked white rice
1 plum tomato, seeded and diced
salt and pepper, to taste
1 tbsp chopped italian parsley
1 tsp grated parmesan cheese

Instructions:

1. Preheat oven to 350°F. Cut eggplants in half lengthwise. Score cut side
at 1/2-inch intervals. Brush lightly with 1 teaspoon of the olive oil;
place cut side down on baking sheet. Bake about 15 minutes, or until
browned and eggplant is tender when pierced with skewer. Reduce oven
temperature to 350°.

2. Meanwhile, in large skillet, over medium-low heat, combine onions and
remaining olive oil. Sauté, stirring, about 5 minutes, or until onion is
tender. Stir in ham, pine nuts, rice, tomatoes, salt and pepper until
blended. Remove from heat.

3. Using a spoon, carefully remove the eggplant flesh, leaving a
1/2-inch-thick shell intact. Chop flesh; add to the rice mixture. Pack
eggplant-rice mixture into scooped-out eggplant shells. Sprinkle with
parsley and Parmesan cheese. Arrange on baking sheet. Cover lightly with
foil; bake 20 minutes. Uncover and bake about 10 minutes longer, or until
tops are browned.

Per serving: About 159 calories, 5g protein, 28g carbohydrate, 4g fat, 24%
calories from fat, 1mg cholesterol, 48mg sodium, 6g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 1:45

Servings: 6