Try this Stuffed Eggplant with Peanut Sauce recipe, or contribute your own.
Suggest a better descriptionReview: "These eggplant boats will win raves for a pretty presentation as well as their combination of tastes and textures. A low-fat peanut sauce adds pizzazz." Halve each eggplalnt, remove the tops and, using a melon baller, scoop out the flesh, leaving 1/4"-thick shells. Chop the eggplant flesh and set aside. Put the shells in boiling salted water and cook for 2 to 3 minutes to soften. Invert and drain on paper towels. In a rectangular microwave-safe casserole, combine the onions, carrots, peppers, bok choy, broth and chopped eggplant. Cover with vented plastic or a lid and microwave on high power for 5 minutes, or until the peppers soften. Add the snow peas, rice, soy sauce, hoisin sauce, peanut butter, ginger and garlic. Mix well and mound into the eggplant shells. Rinse out the casserole. Arrange the eggplant shells side by side in the casserole. Cover and microwave for 2 minutes, or until the vegetables and rice are heated through. 10 mins attention; 20 mins total. Per serving: 199 calories; 2.1 g total fat (9%) ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe Recipe By : Preventions Healthy One-Dish Meals (1996) Posted to MC-Recipe Digest V1 #284 Date: Thu, 07 Nov 1996 15:08:51 -0800 From: Hanneman
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 41 | ||
Calories from Fat: 13 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 337.8mg | 12 % | |
Potassium 144.3mg | 4 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.9g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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