Stuffed Eggplant -Under 300 calories! (can be vegan)

This can be vegan if you use vegetable bouillon instead of chicken bouillon. I usually use cheese with this recipe, but I used minced tofu instead.  I would have also put minced mushroom in it but I forgot.  ops.

Ingregients
Yield: 2 servings

1                medium eggplants
1 tbsp         olive oil
1/2             medium onion, minced
2 tbsp         soy sauce (or more, to taste)
1 tsp           basil
2 cloves       garlic
3/4 cup       cooked brown rice
1/5 block     firm tofu
1/4 cup       parsley, freshly minced
2 tbsp         chicken or vegetable bouillon
sesame seeds
paprika
chili pepper and black pepper to taste

1) preheat oven to 375 degrees.
1) cut the eggplant into half, and scoop out the insides.
2) mince eggplant's insides and tofu into small pieces
3) heat the olive oil in a large skillet.  Add garlic, onion, parsley, basil, bouillon, soy sauce, chili and black pepper.  stir for about 5 minutes, then add rice, the minced eggplant and tofu.  Stir about 15 minutes until everything is cooked.
5) fill the eggplant shells with the mixture, and top with sesame seeds and paprika.  bake for 30 minutes or until the shells are soft.

Gochisousama!

Saeko