Baked Stuffed Eggplant

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* Exported from MasterCook *

 

Baked Stuffed Eggplant

 

Recipe By : " Oh Boy, I Can't Believe It's Soy! " - Sanaa Abourezk

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 large eggplants

10 ounces soy vegetable protein crumbles

1 cup chopped onion

1 tablespoon olive oil

1 15 oz can diced tomatoes

1 tablespoon tomato paste

1 tablespoon allspice

1/2 teaspoon rosemary

1 teaspoon freshly ground nutmeg

1/2 teaspoon black pepper

salt to taste

 

Peel and slice the eggplant into one inch thick slices. Put them on a cookie

sheet. Spray with ollive oil spray and broil until golden brown. Spray and

broil the other side until golden brown.

 

Saute the onion , over low heat, in olive oil for a couple of minutes.

 

Add soy vegetable protein and seasoning. Arrange eggplant slices next to each

other in a baking dish. Spread the onion and protein stuffing over the

eggplant.

 

Mix diced tomatoes with tomato paste, rosemary, and salt. Pour over the

eggplant. You may add water if the sauce is not sufficient to cover.

 

Bake in a 375 degree oven for 35 minutes. Serve with rice.

 

 

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Per serving: 138 Calories (kcal); 5g Total Fat; (26% calories from fat); 4g

Protein; 25g Carbohydrate; 0mg Cholesterol; 51mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0