Eggplant Provençal
Source: Spice it up! Winter 2018/2019

  • Serves 4
  • Preparation Time: 25 minutes
  • Cooking Time: 45 minutes
  • 400°F

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Ingredients

Adjust Servings:
1 medium eggplant
2 tablespoons olive oil
2 tablespoons olive oil
1/4 cup onion chopped
1/2 cup red pepper diced
1/2 cup yellow pepper diced
1/4 cup water
220g extra-lean ground beef
2 garlic cloves chopped
2 teaspoons paprika
1 tablespoon wine vinegar
1 teaspoon dried oregano
1/4 cup cheddar cheese grated
1/2 cup white rice dry

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

1 Starch+ 1 Vegetable+ 2 Protein


Calories
347Kcal
Protein
16g
Carbohydrates
23g
Fibre
1.2g
Total Fat
21g
Saturated Fat
5g
Cholesterol
38mg
Sodium
87mg
Potassium
295mg
Phosphorus
173mg

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Eggplant Provençal:
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Ingredients

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Preparation

1
Done

Preheat the oven to 400°F. Line a baking tray with parchment paper.

2
Done

Cut the eggplant in half lengthwise. Rub 1 tablespoon of olive oil on the cut surface of each half. Place the eggplant halves, cut side down, on the tray and bake for approximately 35 minutes. The inside of the eggplant should be soft while the outside should be able to hold its shape.

3
Done

In a non-stick pan, heat 2 tablespoons olive oil over medium heat. Add the onion and the peppers and fry for 5 minutes, stirring occasionally. Add the water and continue cooking until the liquid is evaporated. Transfer to a plate and set aside.

4
Done

Add the ground beef, garlic and paprika to the pan and fry until the meat is browned. Add the vinegar, oregano and the vegetables from step 3. Combine all and remove the pan from the heat.

5
Done

Cook the rice following the instructions on the package but omit the salt.

6
Done

Remove the eggplant halves from the oven. Carefully remove the flesh with a spoon while leaving the skin and a thin layer of flesh on the inside intact so the eggplant halves can hold the stuffing.

7
Done

Add 1/4 cup of flesh to the stuffing mixture from step 4 and stir to combine. Discard the remaining eggplant flesh.

8
Done

Divide the stuffing between the two eggplant halves and sprinkle with grated cheese. Return the eggplant halves to the oven for a few minutes until the cheese is melted.

9
Done

Cut the eggplant halves into 4 portions and serve with rice.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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