Picadillo Stuffed EggplantsKnorr
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)
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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.
PER SERVING *
|Calories700Calories from Fat430|
|% DAILY VALUE*|
|Calories from Fat430|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.