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Baked Aubergines

Microwaverina's picture
Ingredients
  Eggplant 2 Medium
  Chopped cooked chicken 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon
  Cooked long grain rice 2 Tablespoon
  Cream cheese 1 Tablespoon
  Unflavored yogurt 2 Tablespoon
  Grated edam cheese 1⁄2 Cup (8 tbs)
  Fresh herbs 1 Tablespoon (For Garnish)
  Raisin 3 Tablespoon
  Pepper To Taste
  Salt To Taste
Directions

1 Halve the aubergines (eggplant) lengthways and scoop out the flesh, leaving a shell 5mm/1/4 inch thick. Chop the flesh roughly.
2 Sprinkle the aubergine (eggplant) shells and the pulp with salt and leave to stand for 30 minutes, to extract the excess moisture.
3 Rinse the pulp and shell, drain, and put the pulp into a mixing bowl.
4 Add the chicken, parsley, rice, raisins and salt and pepper.
5 Combine with the cream cheese and yogurt.
6 Pile the mixture back into the aubergine (eggplant) shells. Top with the Edam cheese.
7 Arrange the shells in a 23cm/9 inch round pie dish around outside edge. Cover with plastic wrap, and pierce.
8 Microwave on full power for 10 minutes. Give the dish a half turn, twice, during cooking.
9 Allow to stand for 4 minutes and garnish with herbs.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian

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