Low Cal Stuffed Eggplant

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 large eggplant
• 1 cup cooked rice
• 1 cup pace picante salsa
• 1 tablespoon basil
• 2 tablespoons minced garlic
• 1 onion
• 1 cup chopped walnuts
• 1/2 cup chopped mushroom
• 1/4 cup cilantro
• 2 tablespoons hot sauce (i use tapatio)

Recipe

• 1 wash and cut eggplant long wise and gut the insides out and leave body 1/4 thick.
• 2 chop insides into little chunks and place in bowl of water to rid of the bitter.
• 3 in a large frying pan start by cooking onions and mushrooms on med-high and once they start to brown, add eggplant and garlic.
• 4 preheat oven to 375 degrees.
• 5 once ingredients start to get golden and crispy add rice, walnuts, and basil.
• 6 after mixture starts to stick together, add picante and hot sauce, cook untill sauce disolves.
• 7 fill eggplant shells with the mixture (its ok if it goes over ther shell, just pile on top).
• 8 place shell halves on a baking pan and bake for 45 minutes.