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Guest eaglssong

EGGPLANT PROVENCAL 5 POINTS (OR LESS)

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Guest eaglssong

From Jane

 

eggplant provencal -- 5 points (or less)

 

This is adapted from the Moosewood International Cookbook. There

are a lot of ingredients, but it's actually easier to make than it

seems -- you can have the whole dish done in about 45 minutes. I

have never had this dish go wrong and it is always a hit. Sorry I

don't have exact nutrition info as I do the recipe from memory now

and don't have the cookbook handy (but I've slimmed the recipe

down significantly in fat and calories anyway).

 

MAKES 4 SERVINGS

 

Ingredients:

2 large eggplants

one large onion, chopped

LOTS of garlic, to taste, pressed

1 large bell pepper, red or green, chopped

1 yellow or green zucchini, choppped

1 carrot, chopped

1/2 cup frozen corn

2 tbsp. pine nuts

1/4 cup black currants

bread crumbs -- low fat or fat free -- you can make your own or use

storebought

pinch of salt

black pepper

fresh or dried basil

rosemary

olive oil

part skim mozarella cheese

28 oz. can of crushed tomatoes, or 6-8 fresh tomatoes, peeled and

chopped

one small onion

MORE garlic!

 

Preheat oven to 450. Slice two large eggplants in half lengthwise,

spray with Pam or other oil spray, and cook 15-20 minutes face

down on a baking tray until soft.

 

Meanwhile, prepare filling.

Saute onions and garlic in 1 tbsp olive oil. Add, carrots, zucchini,

and carrot and saute until just tender. Add water if begins to stick.

Add corn, pine nuts, currants, herbs, and salt and pepper and saute

for one more minute.

 

Take eggplant with cut side face up, and usie a spoon push the

flesh off too the sides. Put filling in the cavity. Put filling in cavity.

Top with thin layer of breadcrumbs (no more than 1/4 cup per

serving), and then 1 oz. of shredded mozarella. [Note to make your

own lowfat breadcrumbs, just crumble bread, toss with a bit of

garlic and herbs, and toast in the oven on a nonstick pan for a few

minutes until a little dried out]. Bake for 30-40 minutes until bread

crumbs are browned, cheese is melted, and everything is sizzling

hot!

 

While baking, make tomato sauce topping -- I like to make my own

by chopping small onion and garlic, sauteeing with Pam and a little

water, and then add peeled chop fresh tomatoes, more

basil and rosemary, a wee bit of salt and a lot of pepper, and

simmer for about 20 minutes. But you can also just heat up a can

of crushed tomatoes, and if you get them Italian style you don't

even have to add herbs.

 

When the eggplant is done cooking, just top with tomato sauce,

and you're done. Goes nice with a small side of pasta -- you can

just serve the eggplant and tomato sauce right on top of the pasta

-- and a salad.

 

Points per serving depends a lot on how much oil, nuts, and cheese

you use -- if you use just 1 tbsp of oil for the filling for the whole

recipe and 1 oz. of cheese per serving as recommended, it works

out to about 5 points per serving -- you can lower it to 4 if you use

half the cheese, and 3 if you leave out the breadcrumbs.

 

Jane

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