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Kidney Beans Stuffed Eggplant

Western.Chefs's picture
Stuffed Eggplant is an amazingly delicous side dish. Try this Stuffed Eggplant recipe; I bet you will have a huge fan following for this one.
Ingredients
  Eggplants 2 Small
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Olive oil/Salad oil 3 Tablespoon
  Onion 1 Medium, thinly sliced
  Green pepper 1 Medium, cut into thin strips
  Garlic 1 Clove (5 gm), minced
  Tomato 1 Large, cut into bite sized pieces
  Zucchini 1 Small, thinly sliced
  Salt 1 1⁄4 Teaspoon
  Sugar 1 Teaspoon
  Basil 1⁄2 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon
  Canned red kidney beans 19 Ounce, drained (1 Can)
  Shredded mozzarella cheese 4 Ounce (1 Package)
Directions

1. Cut each eggplant lengthwise in half. Cut out center of each eggplant half, leaving a 1/2 inch shell. Cut eggplant centers into bite-sized pieces; set aside.
2. In 12-inch skillet, in 1/2 inch water, arrange eggplant shells, cut side up; over high heat, heat to boiling. Reduce heat to low; cover and simmer about 5 minutes or just until eggplant shells are fork-tender (do not cook any longer, or shells will collapse when filled). Drain egg plant shells well; place in jelly-roll pan and set aside.
3. Meanwhile, in 3-quart saucepan over medium heat, in hot olive oil, cook onion, green pepper, and garlic, stirring occasionally, until vegetables are tender-crisp. Add cut-up eggplant, tomato, zucchini, salt, sugar, basil, and ground pepper. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally, until vegetables are tender. Stir in kidney beans; heat through.
4. Preheat oven to 400°F. Spoon vegetable mixture into eggplant shells; evenly sprinkle shredded cheese over top. Bake stuffed eggplant 10 minutes or until cheese melts and mixture is hot.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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