Cheese-Stuffed Eggplant

Beverley Williams

By
@Beverley1991

This is our favorite meatless dish. It is from Jordan.


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Rating:

Comments:

Serves:

4

Prep:

25 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 small
eggplants
1 medium
onion, chopped
2 clove
garlic, finely chopped
1/4 c
olive oil
8 oz
mushrooms, thinly sliced
2 medium
tomatoes, diced
1 c
salted peanuts
1 1/2 c
soft beard crumbs
2 Tbsp
snipped parsley
1/2 tsp
salt
1/2 tsp
marjoram
1/2 tsp
oregano, dried
2/3 c
grated parmesan

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Cut eggplants in half lengthwise.
3
Cube enough eggplant from the shells to measure about 4 cups. Leave a 1/2 inch wall on sides and bottom of the shells.Reserve the shells,
4
In a 10 inch skillet, heat the oil over medium heat. Cook the eggplant cubes, onion and garlic for 5 minutes.
5
Lower heat to low. Add remaining ingredients except the cheese. Cover and cook for 10 minutes.
6
Place eggplant shells in an ungreased, shallow baking pan.
7
Spoon eggplant mixture evenly into the 4 shells. Sprinkle the cheese evenly over each.
8
Bake uncovered for 30 to 40 minutes until eggplant is tender.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian, Low Carb
Other Tag: Healthy