Stuffed Eggplant Photo
Stuffed Eggplant

YIELD Makes 4 servings


Nonstick cooking spray
2 (8 to 12 ounces each) eggplants
1 pound boneless sirloin steak, trimmed of visible fat, cut into 1/4-inch strips
2 cups sliced red and green peppers
2 cups sliced mushrooms
1‑1/2 teaspoons chopped garlic
1 teaspoon black pepper, or to taste
Pinch paprika
Chopped fresh parsley


  1. Preheat oven to 450°F. Spray baking dish with nonstick cooking spray.
  2. Wash and dry eggplants, cut off stem ends, cut in half lengthwise and place face up in large baking dish. Pierce flat tops with a fork in approximately 8 places. Sprinkle each eggplant with 1/4 teaspoon salt. Cover with foil and bake 45 minutes.
  3. While eggplants bake, spray nonstick skillet with cooking spray, add chopped garlic and ground pepper and place over medium heat, stirring lightly. Add sirloin strips; cook and stir 5 minutes.
  4. Add green peppers and cook over medium heat 5 minutes. Add mushrooms; cook 5 minutes. Add 1/4 cup water, stir and cover. Remove skillet from heat.
  5. Remove eggplant from oven, let cool 5 minutes. Mash cooked eggplant centers with fork, but do not break shells.
  6. Top each half with cooked beef mixture; blend with cooked mashed eggplant. Cover with foil; bake 15 minutes. Remove from oven. Garnish with paprika and chopped parsley.
This recipe appears in: Beef
Serving Size: 1/2 eggplant
Sodium 67 mg
Protein 28 g
Fiber 8 g
Carbohydrate 15 g
Cholesterol 53 mg
Saturated Fat <2 g
Total Fat 5 g
Calories from Fat 19 %
Calories 217
Meat 3
Vegetable 3
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