Stuffed Eggplant with Peanut Sauce
| Yield: | 4 Servings |
| Categories: | Quick & Easy, Low-Fat, Entrees, Vegetables |
| 2 | Japanese eggplant; about 1 pound each | |
| 1 | c | Onions; diced |
| 1 | c | Shredded carrots |
| 1 | Red bell pepper; diced | |
| 1 | c | Bok choy; diced |
| 2 | tb | Low sodium chicken broth; defatted |
| 1 | c | Snow peas; diagonal sliced |
| 1 | c | Hot cooked rice (basmati or brown) |
| 2 | tb | Soy sauce, low sodium |
| 1 | tb | Hoisin sauce |
| 2 | ts | Creamy peanut butter |
| 1 | ts | Grated ginger root; fresh |
| 1 | Clove garlic; minced |
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