Side DishesJuly 26, 2013
Calories
969
Sodium
1450mg
60% DV
Fat
92g
142% DV
Protein
9g
19% DV
Carbs
16g
5% DV
Fiber
5g
21% DV
Stuffed Eggplant with Zucchini & Peppers
45
6
3 medium or 2 large eggplants
olive oil
2 cloves of garlic, peeled, smashed and minced
1 medium green bell pepper, chopped
3 large banana peppers, seeded and coarsely chopped
1 large zucchini, coarsely chopped
1 large yellow squash, coarsely chopped
½ cup chicken broth
1/8 tsp. ground black pepper
good dash of sea salt
2 large plum (Roma) tomatoes, seeded and coarsely chopped
3 oz. low-fat cream cheese
2 tbl. Parmesan cheese
½ cup plain bread crumbs
1 tsp. crushed red peppers (optional – we like a little bite to some things)
olive oil
2 cloves of garlic, peeled, smashed and minced
1 medium green bell pepper, chopped
3 large banana peppers, seeded and coarsely chopped
1 large zucchini, coarsely chopped
1 large yellow squash, coarsely chopped
½ cup chicken broth
1/8 tsp. ground black pepper
good dash of sea salt
2 large plum (Roma) tomatoes, seeded and coarsely chopped
3 oz. low-fat cream cheese
2 tbl. Parmesan cheese
½ cup plain bread crumbs
1 tsp. crushed red peppers (optional – we like a little bite to some things)
• peel the green leaves off the top of each eggplant and discard
• cut each eggplant in half length-wise
• score the meat inside the eggplant and scoop out, leaving about 1/4” just inside the skins, and...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
969
Sodium
1450mg
60% DV
Fat
92g
142% DV
Protein
9g
19% DV
Carbs
16g
5% DV
Fiber
5g
21% DV
