Low Cal Stuffed Eggplant - cooking recipe

Ingredients

1 large eggplant
1 cup cooked white rice
1 cup pace picante salsa
1 tablespoon basil
2 tablespoons minced garlic
1 onion
1 cup chopped walnuts
1/2 cup chopped mushroom
1/4 cup cilantro
2 tablespoons hot sauce (I use tapatio)

Preparation

wash and cut eggplant long wise and gut the insides out and leave body 1/4 thick.
Chop insides into little chunks and place in bowl of water to rid of the bitter.
In a large frying pan start by cooking onions and mushrooms on med-high and once they start to brown, add eggplant and garlic.
Preheat Oven to 375 degrees.
Once ingredients start to get golden and crispy add rice, walnuts, and basil.
After mixture starts to stick together, add Picante and hot sauce, cook untill sauce disolves.
Fill eggplant shells with the mixture (its ok if it goes over ther shell, just pile on top).
Place shell halves on a baking pan and bake for 45 minutes.