Cheese-Stuffed Eggplant

Beverley Williams

By
@Beverley1991

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


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Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven to 350 degrees.

2Cut eggplants in half lengthwise.

3Cube 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,

4In a 10 inch skillet, heat the oil over medium heat. Cook the eggplant cubes, onion and garlic for 5 minutes.

5Lower heat to low. Add remaining ingredients except the cheese. Cover and cook for 10 minutes.

6Place eggplant shells in an ungreased, shallow baking pan.

7Spoon eggplant mixture evenly into the 4 shells. Sprinkle the cheese evenly over each.

8Bake 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