Ingredients
- 2 small eggplants, halved lengthways
- 1/4 cup (60ml) olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 5 button mushrooms, chopped
- 1 cup cooked white rice
- 1 bunch chopped fresh chives
- Salt & freshly ground pepper
- 3/4 cup (75g) coarsely grated cheddar
- 1/2 cup (65g) slivered almonds
- Ground paprika
- Salad leaves, to serve
Method
- Step 1Score the eggplant flesh horizontally and vertically 5mm apart, being careful not to cut the skin. Heat the oil in a large frying pan over a low heat. Cook eggplant, cut side down, for 10 minutes or until tender. Set aside to cool slightly.
- Step 2Meanwhile, cook the onion and garlic in the frying pan over a medium heat until soft. Add the mushrooms. Cook until tender.
- Step 3Preheat oven to 180°C. Scoop the flesh out of the eggplant halves, keeping the skin intact. Chop the flesh. Place in a large bowl. Stir in the mushroom mixture, rice and chives. Season with salt and pepper.
- Step 4Place eggplant shells on a baking tray. Divide the mixture among the shells. Sprinkle with cheddar, almonds and paprika. Bake for 30 minutes or until golden. Serve with salad leaves.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1610 kj
Energy
30g
Fat Total
7g
Saturated Fat
5g
Fibre
11g
Protein
14mg
Cholesterol
133.85mg
Sodium
4g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Lorraine von Nida, Umina Beach, NSW (reader recipe)
- Image credit: Amanda McLauchlan
- Publication: Fresh Living
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