Low Carb Stuffed
Eggplant
Ingredients:
2 medium eggplants
1 fresh lemon
2 tablespoons olive oil
1/4 cup onions, thinly sliced
1 cup fresh mushrooms, sliced
1 cup tomatoes, chopped
1/2 teaspoon oregano
salt & pepper - to taste
1/4 cup crushed pork rinds
2 tablespoons butter, melted
Split eggplants lengthwise. Halve lemon and rub cut side over
the exposed flesh of eggplant. Cut slits in the flesh or puncture
lightly with a fork and sprinkle liberally with salt. Place
halves on plates to drain, cut side down, about 30 minutes.
Heat 1 tablespoon of olive oil in a
large skillet and lightly saute the onion and mushrooms. Remove
and set aside.
Heat remaining olive oil until very
hot. Dry eggplant and place flesh side down in the skillet.
Lower heat and shake the pan to keep from sticking. Fry for
10 minutes just to soften the flesh. Cool eggplant a bit and
scoop out the flesh, leaving a 1/2 inch thick shell. Chop
the flesh into small pieces.
Return the onions and mushrooms to skillet
with tomato, oregano, and eggplant flesh. Cook for 8 minutes
or until the eggplant is tender. Season to taste.
Place eggplant shells in a shallow broiler
pan and fill with the vegetable mixture. Top with pork rinds
and drizzle with butter. Brown under the broiler or bake in
a 350 degree oven for about 15 minutes.
|
