stuffed eggplant
(3 ratings)
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My husband and I grow lots of veggies in the summer and last year we had an abundance of eggplant. I was trying to figure out different ways to make them. Here is one version that we came up with.
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(3 ratings)
yield
4 servings
prep time
15 Min
cook time
20 Min
Ingredients For stuffed eggplant
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1 mdeggplant
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2 Tbspsalt
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1 mdonion
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1/2 cbutter cubed
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1 1/2 csoft bread cubes
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8 ozfresh mushrooms
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2 Tbspfresh minced parsley
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1 tspcrushed peppercorns
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1 cshredded swiss cheese
How To Make stuffed eggplant
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1Cut eggplant in half lengthwise and scoop out the pulp, you will want to leave a 1/4 inch thick shell. Set the shell aside. Chop the pulp and place it in a colander over a plate. Sprinkle with salt and let stand for 30 minutes. Blot moisture with a paper towel.
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2In a skillet saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.
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3Place in a greased baking dish. Bake uncovered at 350° fpr 15 to 20 minutes. Sprinkle with cheese and bake 5 minutes longer or until cheese is melted.
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4Special Note: You can change this up in different ways. I have used browned pork, added black beans, tomatoes and added cumin to the mix and changed the cheese to whatever I had on hand. Use your imagination and have fun.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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