Aubergine Stuffed with Cajun Rice ( with Pork Chop Variation)
Keys: Low Calorie Fat Free Diet Quick N Easy Entree Meats Yield: 4
Servings
Ingredients:
2 x Aubergines, about 24-oz each
1 cup Chopped onions
1/2 cup Water
1/8 cup Corn kernels
1 x Yellow bell pepper, chopped
1 cup Hot cooked rice
4 oz Reduced-fat turkey sausage, links
Cajun-Style, cooked, drained and chopped
1 med Tomato, chopped
1/4 cup Chopped fresh parsley
1/2 tsp Dried basil, leaves only
1/4 tsp Red pepper flakes
1/4 tsp Ground cumin
Salt, optional
Freshly ground black pepper
1/4 cup Dry bread crumbs
Method:
Review: "This Cajun dish has been lightened with reduced fat turkey
sausage and fresh vegetables. Naturally, there's rice and a little bayou
heat."
Preheat the oven to 450F. Halve each aubergine, remove the tops and,
using a melon baller, scoop out the flesh, leaving 1/4" thick shells.
Chop the aubergine flesh.
Place the shells in boiling water for 2 to 3 minutes to soften. Invert
and drain on paper towels.
Coat a large no-stick frying pan with no-stick spray. Add the onions and
water. Cook over medium-high heat, stirring occasionally, for 5 minutes,
or until the onions soften.
Add the corn, yellow peppers and chopped aubergine. Cook for 5 minutes.
Add the rice, sausages tomatoes, parsley, basil, pepper flakes and
cumin.
Cook for 10 minutes, or until the aubergine softens. Season with the
salt
(if using) and black pepper.
Divide the mixture among the aubergine shells, mounding it as necessary
to fit. Coat a 9" x 13" baking dish with no-stick spray and arrange the
shells in the baking dish. Sprinkle with the bread crumbs.
Bake for 25 to 30 minutes, or until the topping is browned.
25 minutes of attention. 55 mins total.
VARIATION: Cajun Stuffed Pork Chops
* Trim 4 lean loin pork chops of all excess fat, then split
horizontally.
* Stuff each chop with 1/4 cup leftover Cajun rice. Secure with
toothpicks.
* Dust the chops with flour seasoned with Cajun seasoning.
* Sear the chops on both sides in a hot pan coated with no-stick spray.
* Then bake, uncovered, at 375F for 35 minutes, or until the chops are
cooked through.
* Serve with unsweetened apple sauce or steamed red cabbage sprinkled
with balsamic vinegar.
*Angelique*
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