Baja Stuffed Eggplant
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 123.0
- Total Fat: 6.4 g
- Cholesterol: 8.2 mg
- Sodium: 138.0 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 4.2 g
- Protein: 5.3 g
View full nutritional breakdown of Baja Stuffed Eggplant calories by ingredient
Introduction
I came up with this recipe in an effort to make a lower carb version of Baja Stuffed Potatoes. I came up with this recipe in an effort to make a lower carb version of Baja Stuffed Potatoes.Number of Servings: 4
Ingredients
-
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)
Green, Yellow, Red Bell Peppers mixed, chopped, 1 cup
Onions, raw, 0.25 cup, chopped
Mushrooms, fresh, chopped, 0.5 cup
Green chilies, chopped, 1 tbsp + 1 tsp
Daisy Light Sour Cream, 2 tbsp
Kraft Mexican Style 4 Cheese Blend (2% Milk), 6 tbsp
Extra Light Olive Oil, 2 tbsp (for sauteing)
McCormick Fajita Seasoning (to taste)
Directions
Preheat oven to 400 and lightly oil a cookie sheet.
Cut stem off eggplant and cut vertically in half.
Scoop out inside of eggplant leaving 1/2" shell set aside on cookie sheet.
Chop cut insides of eggplant and saute lightly with olive oil, add onions, peppers, chilies, mushrooms and seasoning to mix and saute until only slightly cooked.
Remove from heat and mix in bowl with sour cream until evenly mixed.
Return mixture to eggplant shells and top evenly with shredded cheese.
Cook for 20-25 minutes until shell is soft and mixture is bubbly.
I usually cut each half in half to make 4 servings as a side dish but each half could be eaten by itself as a main course.
Number of Servings: 4
Recipe submitted by SparkPeople user VEGNRN.
Cut stem off eggplant and cut vertically in half.
Scoop out inside of eggplant leaving 1/2" shell set aside on cookie sheet.
Chop cut insides of eggplant and saute lightly with olive oil, add onions, peppers, chilies, mushrooms and seasoning to mix and saute until only slightly cooked.
Remove from heat and mix in bowl with sour cream until evenly mixed.
Return mixture to eggplant shells and top evenly with shredded cheese.
Cook for 20-25 minutes until shell is soft and mixture is bubbly.
I usually cut each half in half to make 4 servings as a side dish but each half could be eaten by itself as a main course.
Number of Servings: 4
Recipe submitted by SparkPeople user VEGNRN.