| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
Latimes3 |
6 |
servings |
INGREDIENTS
| 2 |
lg |
Japanese eggplants |
| 1/4 |
c |
Olive oil |
| 1/2 |
|
Red bell pepper |
| 1/2 |
|
Yellow bell pepper |
| 1 |
|
Onion; sliced thin |
| 2 |
|
Cloves Garlic; minced |
|
|
Sea salt |
INSTRUCTIONS
Cut off stems and tips of eggplants. Cut each crosswise into thirds, making
6 pieces 1 1/2 to 2 inches long. With melon baller, scoop out centers,
leaving bottom intact to hold filling. Place eggplant shells cut-side up on
baking sheet. Brush with some of olive oil. Bake at 375 degrees until
tender, about 15 minutes. Cut red and yellow peppers into thin strips.
Saute peppers and onion separately in remaining olive oil. Stir in garlic
and sea salt to taste. Place peppers and onion in eggplant. Yields 6
servings.
Each serving: 107 calories; 52 mg sodium; 0 cholesterol; 9 grams fat; 6
grams carbohydrates; 1 gram protein; 0.58 gram fiber
Recipe Source: Los Angeles Times - 10-28-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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