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Ingredients
| eggplants: 1 |
| ground pork: 0.5 lb |
| green bell pepper: 1 (coarsely chopped) |
| onions (chopped): 1/4 cup |
| garlic: 1 clove (minced) |
| water: 1/4 cup |
| dried oregano (ground): 1/8 tsp (crushed) |
| black pepper: 1/8 tsp |
| red tomatoes: 1 (coarsely chopped) |
Pork-Stuffed Eggplant
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
2 serving(s)
Tags
- Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
- In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.
- Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.
- Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
- Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.