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“1 single 3/4-to-1-pound fruit could also be used. rom "Diabetic Cooking for Everyone", by Carol Gelles. Exchanges: 1/4 bread, 1 3/4 vegetable, 3/4 fat.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 Fahrenheit.
  2. Cut eggplants in half lengthwise. Scoop out the flesh, leaving a 1/4-inch-thick shell; chop the scooped flesh. Place the shells on a baking pan and bake 15 minutes.
  3. While shells bake, prepare the filling. Heat the oil in a medium nonstick skillet over medium-high heat. Add chopped eggplant,mushroom, onion, and garlic. Cook, stirring, until slightly softened, about 4 minutes. Stir in the tomato and cook, stirring, 1 minute longer. Add the remaining ingredients.
  4. Spoon mixture into the eggplant shells, then return them to the oven. Bake 15 to 20 minutes or until filling is heated through.

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