Stuffed Eggplant

[Guest guest]

How about stuffed eggplant? I tned to do this with the smaller versions.

I don't know what you have.

 

Cut across top of eggplant (lengthwise) 3/4 / 1/4

Scoop out eggplant and also eggplant from top

Cut up and cook in microwave with a little butter.

 

Cook the following in microwave with a little water and very little

butter:

1/2 small onion, chopped

2 garlic clove

 

Cut up cherry tomatoes

 

Use your favorite Stuffing mix-approx. 1 part mix to 2 part eggplant.

Combine with rest of ingredients.

 

Cook eggplant shell a little in microwave. Then stuff and top with parm

cheese and tomato slices and cook.

 

Note: add a little olive oil for more moisture if needed. Don't use too

much butter.

 

=o)

 

On Sun, 3 Oct 1999 Swtcnsprcy wrote:

 

> Swtcnsprcy

>

> I was just at this market thing today and i wanted to get some fresh produce.

> I decided to try some things I haven't had, so I got eggplant, spaghetti

> squash, and acorn squash. Anybody know any really good recipes for any of

> those things?

> Liz

>

> >

[Guest guest]

Stuffed Eggplant

 

2 small thin, 7 ounce eggplants

8 ounces of tomato ( about 1 tomato), peeled, seeded and diced

4 cloves garlic, chopped

6 ounces of zucchini (about 1 large zucchini) chopped

1/2 cup of cooked rice

2 tablespoons of chopped fresh oregano

1/2 teaspoon of freshly ground black pepper

1/4 teaspoon of salt

2 tablespoons of freshly grated Pecorino Romano Cheese

2 tablespoons of bread crumbs

1 tablespoon of chopped fresh flat leaf parsley

Olive oil cooking spray

 

Preheat the oven to 400 degrees F. Cut each eggplant in half lengthwise.

Leaving a 1/4 inch border all around. scoop out and dice the pulp.

Preheat a medium nonstick skillet over medium high heat. Add the tomato and

garlic. Stirring constantly, cook until bubbly, about 4 minutes.

Add the zucchini and the diced eggplant and cook for about 6 minutes,

stirring occasionally, until soft and almost dry. Stir in the rice, oregano,

black pepper and salt. fill the cavity of each eggplant with a mounded 1/2

cup of the mixture.

Place in a baking dish, cover, and bake for 15 minutes. Meanwhile mix

together the cheese, bread crumbs and parsley. remove the baking dish from

the oven.

Spray the stuffed eggplant lightly with olive oil.

Sprinkle each with about 4 teaspoons of the bread crumb mixture. return to

the oven and bake, uncovered, for about 15 minutes more, or until browner.

Makes 4 servings

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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