6 Servings
vegetable oil spray
1 large eggplant
2 tablespoons margarine
1
cup chopped onions
1 cup chopped mushrooms
1 1/2 teaspoons basil
1/2 teaspoon
chervil
1/2 teaspoon ground black pepper
1 pound lean ground beef
2 ounces
no-salt-added tomato paste
1/4 cup wheat germ
2 tablespoons chopped parsley
Preheat oven to 350F. Lightly spray an ovenproof dish with vegetable oil. Rinse
eggplant and cut it in half lengthwise. Carefully remove pulp, leaving 1/2 inch of
outer shell. Dice pulp and set aside. Place margarine in a large, heavy skillet over
medium-high heat. Add onion, mushrooms, seasonings and meat. Sauté, stirring constantly,
8 to 10 minutes, or until meat begins to turn brown. Stir in tomato paste, wheat
germ and eggplant pulp. Cook 5 minutes, or just until warm throughout. Spoon meat
mixture into eggplant shell and place in prepared dish. Bake 20 to 30 minutes. Remove
from oven and sprinkle parsley on top before serving.
Amount Per Serving
Calories 266 Calories from Fat 150
Percent Total Calories
From:
Fat 56% Protein 27% Carb. 17%
Nutrient Amount per Serving Value
Total Fat 17 g 26%
Saturated Fat 5 g 27%
Cholesterol 53 mg 18%
Sodium 104 mg 4%
Total Carbohydrate 11 g 4%
Dietary Fiber 1 g 5%
Sugars 0 g
Protein 18 g
Vitamin A 11% Vitamin C 13% Calcium 0% Iron 16%
