Hollow out eggplant put insides into pot. Fill eggplant with rice and meat mixture make sure you add salt and pepper. leave a little open at top for rice to expand . Add can of tomatoes to inside of eggplant in pot and salt and pepper plus two cups of water Bring to a boil and the n turn it down to a simmer . S immer for thirty minutes ad sour cream at the end of cooking. Serve with juice from the pot with pita and condiments like hummus and raw veggies olives etc.
You can also use zucchini the same way or put both in same dish as I always did
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|Serving Size: 1 Serving (974g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 237 (42%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 71.6mg||22 %|
|Sodium 193.3mg||7 %|
|Potassium 2162mg||57 %|
|Total Carbohydrate 76.2g||22 %|
|Dietary Fiber 31g||124 %|
|Sugars, other 45.2g|
|Protein 14.4g||21 %|
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Calories per serving: 558
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