• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Stuffed Eggplant with Peanut Sauce

  • Recipe Submitted by on

Category: Low Fat, Vegetables

 Ingredients List

  • 2 Japanese eggplant; about 1
  • -pound each
  • 1 c Onions; diced
  • 1 c Shredded carrots
  • 1 Red bell pepper; diced
  • 1 c Bok choy; diced
  • 2 tb Low sodium chicken broth;
  • -defatted
  • 1 c Snow peas; diagonal sliced
  • 1 c Hot cooked rice (basmati or
  • -brown)
  • 2 tb Soy sauce, low sodium
  • 1 tb Hoisin sauce
  • 2 ts Creamy peanut butter
  • 1 ts Grated ginger root; fresh
  • 1 Clove garlic; minced


Review: "These eggplant boats will win raves for a pretty presentation as
well as their combination of tastes and textures. A low-fat peanut sauce
adds pizzazz."

Halve each eggplalnt, remove the tops and, using a melon baller, scoop out
the flesh, leaving 1/4"-thick shells.

Chop the eggplant flesh and set aside.

Put the shells in boiling salted water and cook for 2 to 3 minutes to
soften. Invert and drain on paper towels.

In a rectangular microwave-safe casserole, combine the onions, carrots,
peppers, bok choy, broth and chopped eggplant. Cover with vented plastic or
a lid and microwave on high power for 5 minutes, or until the peppers

Add the snow peas, rice, soy sauce, hoisin sauce, peanut butter, ginger and
garlic. Mix well and mound into the eggplant shells.

Rinse out the casserole. Arrange the eggplant shells side by side in the
casserole. Cover and microwave for 2 minutes, or until the vegetables and
rice are heated through.

10 mins attention; 20 mins total. Per serving: 199 calories; 2.1 g total
fat (9%)

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