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Creamed Eggplant in Eggplant Shells
Source: dLife

Mushroom and red pepper stuffed eggplant shells.

Rating:
Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 163.8
Total Carbs 30.5 g
Dietary Fiber 11.4 g
Sugars 12.5 g
Total Fat 2.0 g
Saturated Fat 0.8 g
Unsaturated Fat 0.3 g
Potassium 0.0 mg
Protein 9.1 g
Sodium 160.9 mg
Dietary Exchanges
1/2 Fat , 4 1/2 Vegetables , 1/2 Meat , 1/2 Milk , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 each  whole eggplant
1 each  cooking spray
1 cup  fresh chopped onion
12 each  fresh mushrooms (med)
1 each  medium red bell peppers
2 each  medium garlic cloves
2 tsp  fresh lemon juice
2 tbsp  white all purpose flour
1 cup  fat free milk
0 1/2 tsp  Worcestershire sauce
0 1/2 tsp  marjoram, leaves, ground
0 1/4 tsp  ground thyme
0 1/4 cup  chopped parsley
1 pinch  salt
1 pinch  black pepper
0 1/4 cup  reduced fat grated parmesan cheese
1 pinch  paprika
Directions
  1. Preheat oven to 400 degrees.
  2. Slice off 1/3 lengthwise and stems off of each eggplant. Spoon out pulp, leaving 1/4 inch shell. Chop pulp and set aside.
  3. Arrange eggplant shells, skin side up on a baking sheet and coat with cooking spray.
  4. Put eggplant pulp on a cooking spray coated baking sheet and coat with cooking spray. Bake both 10 to 15 minutes.
  5. Heat a cooking spray coated frying pan over medium heat. Cook onion, mushrooms, bell peppers, and garlic 8 to 10 minutes.
  6. Mix in lemon juice and flour and cook 1 to 2 minutes.
  7. Whisk together milk, worcestershire sauce, marjoram, thyme, and parsley in a pot and let boil.
  8. Stirring continually cook until thick, about 1 minute. Mix in eggplant pulp and sprinkle with salt and pepper.
  9. Spoon eggplant mixture into shells and top with Parmesan and paprika. Lower oven to 375 degrees and bake 20 minutes.

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