cheese-stuffed eggplant

Name: Cheese-Stuffed Eggplant
Prep time: 25 min
Cook time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 small eggplants; 1 medium onion, chopped; 2 clove(s) garlic, finely chopped; 1/4 cup(s) olive oil; 8 ounce(s) mushrooms, thinly sliced; 2 medium tomatoes, diced; 1 cup(s) salted peanuts; 1 1/2 cup(s) soft beard crumbs; 2 tablespoon(s) snipped parsley; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) marjoram; 1/2 teaspoon(s) oregano, dried; 2/3 cup(s) grated parmesan

30 Pinches 1 Photo

Beverley Williams

San Antonio, TX

Updated on Mar 23, 2015

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

Rate

prep time 25 Min

cook time 40 Min

method Bake

yield 4 serving(s)

Ingredients

2 small eggplants
1 medium onion, chopped
2 cloves garlic, finely chopped
1/4 cup olive oil
8 ounces mushrooms, thinly sliced
2 medium tomatoes, diced
1 cup salted peanuts
1 1/2 cups soft beard crumbs
2 tablespoons snipped parsley
1/2 teaspoon salt
1/2 teaspoon marjoram
1/2 teaspoon oregano, dried
2/3 cup grated parmesan

How To Make cheese-stuffed eggplant

Step 1

Preheat oven to 350 degrees.

Step 2

Cut eggplants in half lengthwise.
Step 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,
Step 4

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

Lower heat to low. Add remaining ingredients except the cheese. Cover and cook for 10 minutes.
Step 6

Place eggplant shells in an ungreased, shallow baking pan.
Step 7

Spoon eggplant mixture evenly into the 4 shells. Sprinkle the cheese evenly over each.
Step 8

Bake uncovered for 30 to 40 minutes until eggplant is tender.
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