*  Exported from  MasterCook  *
 
                     Stuffed Eggplant with Peanut Sauce
 
 Recipe By     : Prevention’s Healthy One-Dish Meals (1996)
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Low-Fat                          Quick'n'easy
                 Entree                           Vegetable
                 New
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Japanese eggplant -- about 1 pound each
    1      cup           onions -- diced
    1      cup           shredded carrots
    1                    red bell pepper -- diced
    1      cup           bok choy -- diced
    2      tablespoons   low sodium chicken broth -- defatted
    1      cup           snow peas -- diagonal sliced
    1      cup           hot cooked rice
                         (basmati or brown)
    2      tablespoons   soy sauce, low sodium
    1      tablespoon    hoisin sauce
    2      teaspoons     creamy peanut butter
    1      teaspoon      grated ginger root -- fresh
    1      clove         garlic -- minced
 
 Review:  “These eggplant boats will win raves for a pretty presentation as
 well as their combination of tastes and textures. A low-fat peanut sauce
 adds pizzazz.”
 
 Halve each eggplalnt, remove the tops and, using a melon baller, scoop out
 the flesh, leaving 1/4"-thick shells.
 
 Chop the eggplant flesh and set aside.
 
 Put the shells in boiling salted water and cook for 2 to 3 minutes to
 soften. Invert and drain on paper towels.
 
 In a rectangular microwave-safe casserole, combine the onions, carrots,
 peppers, bok choy, broth and chopped eggplant. Cover with vented plastic or
 a lid and microwave on high power for 5 minutes, or until the peppers soften.
 
 Add the snow peas, rice, soy sauce, hoisin sauce, peanut butter, ginger and
 garlic.  Mix well and mound into the eggplant shells.
 
 Rinse out the casserole. Arrange the eggplant shells side by side in the
 casserole. Cover and microwave for 2 minutes, or until the vegetables and
 rice are heated through.
 
 10 mins attention; 20 mins total.
 Per serving: 199 calories; 2.1 g total fat (9%)
 
 ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 3770 0 0 0 0 0 0 0 0 0 0 0 0 0