Ingredients:
- 3 med eggplants
- 2 lbs ground beef or turkey or millet or Italian sausage.
- Ground beef sodium 75mg /125g pkg was 908 g therefore 544.8mg sodium for all the beef
- Olive oil
- 2c Green pepper and yellow or red
- 2c Mushrooms
- 1c White onions
- Garlic 2 soup spoons of the chopped garlic from costco
- Oregano several pinches
- Basil several pinches
- Cayenne Sprinkle to taste
- Black pepper to taste
- Cooking sherry ¼ c or red wine if you have it.
- Tomato paste low sodium plain or garlic and herb (20mg/tbso 100mg/ tin for seasoned one plain one is 20 I think/can)
Directions:
1. Heat oven to 400°F. Wash and dry the eggplants, trim the ends, and split down the middle lengthwise. Place eggplant halves in a baking dish, lightly greased or lined with aluminum foil. Drizzle with olive oil, and bake for 15 minutes. (Or microwave for 7 to 8 minutes.) When ready, allow to cool a few minutes, then use a spoon to scrape out most of the inside, leaving a shell of about 1 centimeter / ¼ inch thick. Repeat this on the other eggplant halves.
2. Finely chop the scooped out eggplant flesh and set aside.
3. Heat a large pan with 1 tablespoon olive oil, add finely chopped garlic and onion, and sauté for 3 to 4 minutes, then add ground meat, chopped eggplant, and mushrooms, and peppers and season with pepper, and additional herbs of your choice. ( I use garlic basil oregano cayenne) Stir and cook until the meat is evenly cooked through, to your liking, about 8 to 10 minutes.
4. Drain any excess liquid, mix in tomato paste, and heat for another minute. Fill the eggplant shells with the ground meat and eggplant mixture until tightly packed but not overflowing. Save any leftover filling to enjoy later! Cover stuffed eggplants with chopped parsley and slivered almonds, drizzle with olive oil, and bake for 45 minutes or until eggplant halves are soft and browned on top. I have a nut allergy so I sprinkle with parmesan instead.
Sodium content grand total per serving is about 77.6mg of sodium !
Tomato paste 120mg for the whole tin.
Beef 544.8mg
Eggplant 11mg/lg with skin x3= 33mg
2c Pepper onions mushrooms 65+4.4+9.16 = 78.16mg
Total 775.96 gives me 6 servings of stuffed eggplant plus left-over stuffing for pasta or rice or sloppy Joe’s or spaghetti squash if that is your thing. I figure about 10 servings of stuffing
This recipe freezes well.
Multiple recipes combined for this low sodium version.
