Pork-Stuffed Eggplant

Pork
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Ingredients

  • 1 medium eggplant ⓘ
  • 1/2 lb ground lean pork ⓘ
  • 1 small green pepper, coarsely chopped ⓘ
  • 1/4 cup chopped onion ⓘ
  • 1 garlic clove, minced ⓘ
  • 1/4 cup water ⓘ
  • 1/8 teaspoon dried oregano, crushed ⓘ
  • 1/8 teaspoon pepper ⓘ
  • 1 medium tomatoes, coarsely chopped ⓘ

Instructions

  1. Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
  2. In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.
  3. Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.
  4. Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
  5. Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.

Nutrition & Diet Analysis (per serving)

298 kcal 15% DV
Protein Fat Carbs

Macronutrients

Protein 11.3g 23% DV
Total Fat 12.2g 16% DV
Carbs 41.8g 15% DV
Fiber 13.9g 50% DV
Sugar 5.9g 12% DV

Electrolytes

Sodium 326mg 14% DV
Potassium 647.3mg 14% DV
Cholesterol 15.8mg 5% DV

Vitamins & Minerals

Vitamin A 53.8mcg 6% DV
Vitamin C 49.2mg 55% DV
Vitamin D 0.2mcg 1% DV
Calcium 431mg 33% DV
Iron 10.8mg 60% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

oregano tomato pepper onion ground lean pork water eggplant garlic green pepper

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