Provencal Stuffed Eggplants

While eggplants are commonly thought of as a vegetable, they are actually a fruit, and more specifically, a berry. There are many varieties of eggplants, ranging in color,shape, and size. Smaller Japanese eggplants, called for in this recipe, tend to be sweeter than the larger ones. The smaller eggplants are also nice because a half is the perfect size for a side dish.

Provencal Stuffed Eggplants
Number of Servings: 4
Serving Size: 1/2 Stuffed Eggplant
Ingredients
Name Measure Weight
small eggplants 5 to 6 inches long (about 1-1/2 pounds total) 2 ea ---
chopped onion 1 cup ---
clove garlic, minced 2 ea ---
olive oil 1 Tbsp ---
diced canned tomatoes --- 14 oz
packed chopped fresh basil 1/4 cup ---
balsamic vinegar 1 Tbsp ---
fresh ground black pepper 1/4 tsp ---
salt 1/4 tsp ---
Preparation Instructions
1 Preheat oven to 350 degrees F. Prepare a cookie sheet and a medium skillet with nonstick pan spray.
2 Cut the eggplants in half lengthwise. Place them cut side down on the cookie sheet. Bake until tender when pierced with the tip of a knife, about 10 to 15 minutes.
3 Remove the pulp from the eggplant, leaving a 1/4-inch shell. Coarsely chop the pulp. Reserve the shells.
4 Saute the onion and garlic in oil in the prepared skillet over medium heat until tender, about 5 minutes. Add the eggplant pulp; continue to saute 3 to 4 minutes longer. Add the drained tomatoes; cook 2 minutes. Stir in the basil, vinegar, pepper and salt. Spoon the mixture into the eggplant shells and heat through if serving warm.
5 Serve warm or at room temperature.


Exchanges Per Serving


1 Starch
1/2 Monounsaturated Fat

Nutrition Information


Amount per serving
Calories 103
Calories From Fat 36
Total Fat 4 g
Saturated Fat 1 g
Cholestrol 0 mg
Sodium 159 mg
Total Carbohydrate 17 g
Dietary Fiber 5 g
Sugars 10 g
Protein 2 g