Pork-Stuffed Eggplant

9 ingredients
5 steps

Ingredients

  • 1 medium eggplant
  • 1/2 lb ground lean pork
  • 1 small green pepper, coarsely chopped
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/4 cup water
  • 1/8 teaspoon dried oregano, crushed
  • 1/8 teaspoon pepper
  • 1 medium tomatoes, coarsely chopped

Directions

  1. 1
    Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
  2. 2
    In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.
  3. 3
    Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.
  4. 4
    Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
  5. 5
    Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.

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