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| No Salt Added Eggplant Stuffed with Lamb
1 large eggplant
1 cup of chopped onions
1 cup of chopped fresh mushrooms
1 1/4 teaspoons of oregano
1/4 teaspoon of pepper
2 tablespoons of unsalted butter
1 pound of ground lamb
4 tablespoons of canned low sodium tomato paste
1/4 to 1/2 cup of low sodium dry bread crumbs or wheat germ
1 tablespoon of fresh parsley, chopped
1 tablespoon of fresh mint, chopped
Wash the eggplant, wrap it in aluminum foil and bake 50 minutes. Cut in half, remove pulp to within 1/2 inch of outer skin, and mash pulp. Sauté onions, mushrooms and seasonings in the butter and add to eggplant pulp. Add the meat, tomato paste and bread crumbs or wheat germ. Mix well and cook until meat loses its pink color. Spoon mixture into the eggplant shells and place in casserole. Bake 15 to 20 minutes. Garnish with parsley and mint. Serve with nonfat yogurt and pita bread. Four servings
Calories: 484
Fat: 34 g.
Saturated Fat: 15 g
Cholesterol: 99 mg
Protein: 24 g.
Carbohydrate: 24 g.
Sodium: 88 mg
Potassium: 1078 mg.
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