Recipe - Eggplant Stuffed With Cajun Rice (W Pork Chop Variation)

2 Eggplants; about 24oz each
1 cup Chopped onions
One half cup Water
1/8 cup Corn kernels
1 Yellow bell pepper; chopped
1 cup Hot cooked rice
4 ounce Reducedfat turkey sausage;
links
CajunStyle, cooked; drained
and chopped
1 md Tomato; chopped
One fourth cup Chopped fresh parsley
One half teaspoon Dried basil; leaves only
One fourth teaspoon Red pepper flakes
One fourth teaspoon Ground cumin
Salt; optional
Freshly ground black pepper
One fourth cup Dry bread crumbs

Review: "This Cajun dish has been lightened with reduced fat turkey sausage
and fresh vegetables. Naturally, there's rice and a little bayou heat."

Preheat the oven to 450F. Halve each eggplant, remove the tops and, using
a melon baller, scoop out the flesh, leaving 1/4" thick shells. Chop the
eggplant flesh.

Place the shells in boiling water for 2 to 3 minutes to soften. Invert and
drain on paper towels.

Coat a large nostick frying pan with nostick spray. Add the onions and
water. Cook over mediumhigh heat, stirring occasionally, for 5 minutes, or
until the onions soften.

Add the corn, yellow peppers and chopped eggplant. Cook for 5 minutes.

Add the rice, sausages tomatoes, parsley, basil, pepper flakes and cumin.
Cook for 10 minutes, or until the eggplant softens. Season with the salt
(if using) and black pepper.

Divide the mixture among the eggplant shells, mounding it as necessary to
fit. Coat a 9" x 13" baking dish with nostick spray and arrange the shells
in the baking dish. Sprinkle with the bread crumbs.

Bake for 25 to 30 minutes, or until the topping is browned.

25 minutes of attention. 55 mins total. Per serving: 248 calories; 4.8 g.
total fat (16%)

VARIATION: Cajun Stuffed Pork Chops * Trim 4 lean loin pork chops of all
excess fat, then split horizontally. * Stuff each chop with One fourth cup
leftover Cajun rice. Secure with toothpicks. * Dust the chops with flour
seasoned with Cajun seasoning. * Sear the chops on both sides in a hot pan
coated with nostick spray. * Then bake, uncovered, at 375F for 35 minutes,
or until the chops are cooked through. * Serve with unsweetened apple sauce
or steamed red cabbage sprinkled with balsamic vinegar. ISBN 0875962696
edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe
Recipe By : Prevention's Healthy OneDish Meals (1996)

Posted to MCRecipe Digest V1 #284

Date: Thu, 07 Nov 1996 15:08:51 0800

From: Hanneman phannema@wizard.ucr.edu