Low Cal Stuffed Eggplant

• eggplant↗1 large
• cooked white rice↗1 cup
• pace picante salsa1 cup
• basil↗1 tablespoon
• minced garlic2 tablespoons
• onion↗1
• chopped walnuts1 cup
• chopped mushroom1⁄2 cup
• cilantro↗1⁄4 cup
• hot sauce (I use tapatio)↗2 tablespoons

Step-by-step instructions

1. 1

   wash and cut eggplant long wise and gut the insides out and leave body 1/4 thick.

2. 2

   Chop insides into little chunks and place in bowl of water to rid of the bitter.

3. 3

   In a large frying pan start by cooking onions and mushrooms on med-high and once they start to brown, add eggplant and garlic.

4. 4

   Preheat Oven to 375 degrees.

5. 5

   Once ingredients start to get golden and crispy add rice, walnuts, and basil.

6. 6

   After mixture starts to stick together, add Picante and hot sauce, cook untill sauce disolves.

7. 7

   Fill eggplant shells with the mixture (its ok if it goes over ther shell, just pile on top).

8. 8

   Place shell halves on a baking pan and bake for 45 minutes.