Stuffed_Eggplant_with_Peanut_Sauce.jpg

Stuffed Eggplant with Peanut Sauce

Stuffed Eggplant with Peanut Sauce Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 whole organic Japanese eggplant (4 oz. each)
  • 1 c. chopped organic red onion
  • 1 Tbsp. Premier Japan Organic Hoisin Sauce (Gluten Free)
  • 2 Tbsp. organic, low sodium tamari
  • 2 Tbsp. organic peanut butter, creamy
  • 1 tsp. ginger, grated
  • 1 tsp. garlic, minced
  • 1 c. grated carrots
  • ¾ c. chopped organic red bell pepper
  • 1 c. whole organic snow peas
  • ¼ c. Imagine Organic Low Sodium Vegetable Broth
  • 1 c. organic bok choy, shredded
Instructions
  1. Preheat oven to 350 degrees F. Halve each eggplant.
  2. On a greased baking sheet, place the eggplant halves flesh side down and bake for about 6 minutes or until they start to soften.
  3. Using a melon baller, scoop out the flesh, leaving ¼-inch-thick shells. Chop the eggplant flesh and set aside.
  4. In a medium saute pan sprayed with oil, add the onions, peppers, and chopped eggplant. Stir in snow peas and broth. Cook for 2 minutes or until snow peas turn bright green. Remove from the heat and set aside.
  5. In a medium bowl, whisk together the soy sauce, hoisin sauce, peanut butter, ginger, and garlic. Stir in sauteed vegetables, bok choy and carrots. Mix well and mound into the eggplant shells. Arrange the eggplant shells side by side in a casserole dish. Bake for 10 minutes or until heated through.
  6. Serve.
 

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Nutrient Information Per Batch

675.65 kcal Calories, 310.78 mg Calcium, 115.4 g Carbohydrate, 0 mg Cholesterol, 19.29 g Total Fat, 50.06 g Fiber, 7.13 mg Iron, 287.6 mg Magnesium 3937.4 mg Potassium, 27.89 g Protein,7.62 mcg Selenium, 1699.24 mg Sodium, 51.67 g Sugars, 3.98 mg Zinc, 3.93g Saturated fat, 0 trans Fat, 8 g Monounsaturated fats, 5.75 g Polyunsaturated fats, 25987.3 IU Vitamin A, 2.1 mg Vitamin B6, 0 mcg Vitamin B12, 255.38 mg Vitamin C, 0 IU Vitamin D, 9 Vitamin E, 106.84 mcg Vitamin K, 446.23 mcg Folate,0.8 mg Vitamin B1(Thiamin),15.74 mg Vitamin B3(Niacin),0.79 mg Vitamin B2(Riboflavin), 1.1 mcg Lycopene, 839.67 mcg Lutein and Zeaxanthin, 0.25 g ALA, 0 g EPA, 0 gDHA,606.67 mg Phosphorous, 4.17 mg Manganese, 3875.47 mcg Alpha carotene, 13379 mcg Beta carotene, 547.58 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Red Meat
  • No Citrus
  • No Pork
  • No Eggs
  • No Shellfish
  • No Nuts
  • No Poultry
  • No Gluten
  • No Dairy
  • No Corn
  • No Yeast
  • No Fish

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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