Diabetic Dish of the Week - Stuffed Eggplant

This week's Diabetic Dish of the Week is Stuffed Eggplant. To make this recipe you'll need; Eggplants, Sirloin Steak, Bell Peppers, Mushrooms, and Spices. Its from the Diabetic Self Management website along with all the other Delicious Recipes so be sure to check it out. Plus don't forget to subscribe to the Diabetes Self Management Magazine, one my favorites. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Stuffed Eggplant

Ingredients
Nonstick cooking spray

2 eggplants (about 8 to 12 ounces each), halved lengthwise
1 teaspoon salt
1 1/2 teaspoons chopped garlic
1 teaspoon black pepper
1 pound boneless beef sirloin steak, trimmed of visible fat and cut into 1/4-inch strips
2 cups sliced red and green bell peppers
2 cups sliced mushrooms
1/4 cup water
Pinch paprika
Chopped fresh parsley

Directions
1 - Preheat oven to 450°F. Spray baking dish with cooking spray.

2 - Place eggplant halves face-up in large baking dish. Pierce cut sides with fork in approximately 8 places. Sprinkle each eggplant half with 1/4 teaspoon salt. Cover with foil; bake 45 minutes.

3 - Meanwhile, spray large nonstick skillet with cooking spray. Add garlic and black pepper; cook over medium heat 2 minutes, stirring lightly. Add beef; cook and stir 5 minutes.

4 - Add bell peppers; cook 5 minutes. Add mushrooms; cook 5 minutes. Add water; stir and cover. Remove skillet from heat.

5 - Remove eggplant from oven, let cool 5 minutes. Mash cooked eggplant centers with fork, but do not break shells.

6 = Top each half with one fourth beef mixture; blend with mashed eggplant. Cover with foil; bake 15 minutes. Remove from oven. Garnish with paprika and parsley.

Yield: 4 servings.

Serving size: 1 stuffed eggplant half.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 12 g, Protein: 25 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 42 mg, Sodium: 348 mg, Fiber: 4 g

https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-eggplant/