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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 343.0
  • Total Fat: 14.9 g
  • Cholesterol: 55.0 mg
  • Sodium: 1,232.1 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 10.1 g
  • Protein: 25.0 g

View full nutritional breakdown of Eggplant Pocket calories by ingredient
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Eggplant Pocket

Submitted by: LAMYAZO

Introduction

very delicious and filling. very delicious and filling.
Number of Servings: 2

Ingredients

    1 large eggplant
    1 bell pepper, chopped
    1/2 cup mushrooms, chopped
    1/2 yellow summer squash, chopped
    1/2 cup garbanzo beans
    2 tbs parmesan cheese
    1 1/2 tbs light soy sauce
    oregano, thyme, black pepper, crushed red pepper to taste
    2 links Trader Joe's jalapeno chicken sausage

Tips

can go without sausage, can use browned ground turkey in place. any veggie mix will do. can use feta in place of parmesan.


Directions

cut eggplant in half. place face down on baking sheet and bake for 25 minutes at 350. while eggplant baking, chop up the sausage into small pieces, saute in olive oil, add squash and mushrooms, cook for 10 minutes while stirring, add other veggies and spices and stir cook for 5-20 minutes. take off the heat. when eggplant is cooked and skin wrinkly, take out and let cool for 5 minutes, then scoop out the flesh careful not to break the skin, leave slight layer of flesh on skin and return to oven (now at 400F). add scooped out eggplant flesh to your veggie mix and cook until well mixed, about 5 minutes. take eggplant skins out and fill each with half the mixture. sprinkle with parmesan cheese and return to oven for 5 minutes. let cool slightly and serve. enjoy!

Serving Size: makes two halves of eggplant filled with veggie mixure

Number of Servings: 2

Recipe submitted by SparkPeople user LAMYAZO.






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