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Ingredients
- 2 med Eggplants
- 2 x Cloves garlic, chopped
- 1 c. Minced onions
- 16 ounce Cooked kidney beans
- 2 c. Cooked white or possibly brown rice
- 1/4 tsp Dry thyme
- 1 tsp Dry basil
- 1 tsp Dry oregano
- 4 ounce Nonfat Cheddar cheese, grated
- 2/3 c. Nonfat dry lowfat milk
- 1/2 c. Water
- 2 tsp Sesame seeds
Directions
- Cut eggplants in half, lengthwise. Scoop out pulp, leaving 1/4" thick shells. Chop pulp. Add in eggplant, garlic and onions to a nonstick skillet
- (sprayed with nonstick spray) and cook, covered, till vegetables are tender. Reduce heat to low. Preheat oven to 350. Stir in remaining ingredients, except sesame seeds. Heat, stirring, till cheese is melted.
- Remove from heat. Fill eggplant shells with bean mix. Sprinkle proportionately with sesame seeds. Place eggplants in a shallow baking dish which has been sprayed with a nonstick cooking spray. Bake 30 min, uncovered.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2414g | |
| Calories 1335 | |
| Calories from Fat 409 | 31% |
| Total Fat 46.71g | 58% |
| Saturated Fat 25.64g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 2158mg | 90% |
| Potassium 4954mg | 142% |
| Total Carbs 172.27g | 46% |
| Dietary Fiber 75.7g | 252% |
| Sugars 56.64g | 38% |
| Protein 74.82g | 120% |
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