Picadillo Stuffed Eggplants

Knorr
171
12
700
70

Ingredients

2 eggplant
3 tablespoons olive oil (divided)
4 teaspoons Knorr® Beef Bouillon
1 cup purple onion (chopped)
1 pound ground pork
1/2 cups raisins
1/2 cups pimento stuffed olives (chopped)
2 cups cooked rice
8 ounces tomato sauce
1 teaspoon ground cumin
1 knorr garlic minicub
1 cup shredded Monterey Jack cheese (about 4 oz)

Directions

1Preheat oven to 400°. Cut eggplants in half lengthwise. Scoop out pulp, leaving 1/2-inch shells; reserve shells. Chop pulp and reserve 2 cups; set aside.
2Arrange eggplants in a shallow roasting pan, cut-side-up. Brush insides of eggplants with 2 tablespoons olive oil, then evenly sprinkle with 1/2 teaspoon Knorr® Beef flavor Bouillon. Bake for 30 minutes or until tender; set aside and keep warm.
3Meanwhile, heat remaining olive oil in a large nonstick skillet over medium-high heat and cook onion and reserved eggplant about 3 minutes, stirring occasionally. Stir in ground pork, cumin and remaining 3-1/2 teaspoons Bouillon. Cook about 5 minutes or until pork is done, stirring frequently. Stir in rice, tomato sauce, raisins and olives and cook about 3 minutes or until thickened. Remove from heat and stir in MiniCube.
4Evenly fill eggplant shells with pork mixture, then evenly sprinkle with cheese. Bake for 10 minutes or until cheese is melted and eggplants are heated through. Garnish with additional finely chopped red onion.
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NutritionView more

700Calories
Sodium34%DV820mg
Fat74%DV48g
Protein61%DV31g
Carbs13%DV40g
Fiber48%DV12g

PER SERVING *

Calories700Calories from Fat430
% DAILY VALUE*
Total Fat48g74%
Saturated Fat17g85%
Trans Fat
Cholesterol110mg37%
Sodium820mg34%
Potassium1340mg38%
Protein31g61%
Calories from Fat430
% DAILY VALUE*
Total Carbohydrate40g13%
Dietary Fiber12g48%
Sugars21g42%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.