Recipe - Stuffed Eggplant With Peanut Sauce

2 Japanese eggplant; about 1
pound each
1 cup Onions; minced
1 cup Shredded carrots
1 Red bell pepper; minced
1 cup Bok choy; minced
2 tablespoon Low sodium chicken broth;
defatted
1 cup Snow peas; diagonal cut or sliced up
1 cup Hot cooked rice (basmati or
brown)
2 tablespoon Soy sauce, low sodium
1 tablespoon Hoisin sauce
2 teaspoon Creamy peanut butter
1 teaspoon Grated ginger root; fresh
1 Clove garlic; minced

Review: "These eggplant boats will win raves for a pretty presentation as
well as their combination of tastes and textures. A lowfat peanut sauce
adds pizzazz."

Halve each eggplalnt, remove the tops and, using a melon baller, scoop out
the flesh, leaving 1/4"thick shells.

Chop the eggplant flesh and set aside.

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

In a rectangular microwavesafe casserole, combine the onions, carrots,
peppers, bok choy, broth and chopped eggplant. Cover with vented plastic or
a lid and microwave on high power for 5 minutes, or until the peppers
soften.

Add the snow peas, rice, soy sauce, hoisin sauce, peanut butter, ginger and
garlic. Mix well and mound into the eggplant shells.

Rinse out the casserole. Arrange the eggplant shells side by side in the
casserole. Cover and microwave for 2 minutes, or until the vegetables and
rice are heated through.

10 mins attention; 20 mins total. Per serving: 199 calories; 2.1 g total
fat (9%)

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