Vegetable Stuffed Eggplant
|Eggplant||1 1⁄2 Pound (1 Medium One)|
|All purpose flour||2 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped green pepper||2 Tablespoon|
|Finely chopped onion||2 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Half and half||2 Tablespoon|
|Coarsely chopped peanuts||1⁄2 Cup (8 tbs)|
|Canned chopped pimientos||2 Ounce, drained (1 Jar)|
|Grated parmesan cheese||1 Tablespoon|
1. Cut a lengthwise slice from side of eggplant. Remove and cube enough eggplant to measure 3 cups.
2. Mix eggplant, flour, margarine, green pepper, onion, garlic, salt and pepper in 1 1/2-quart casserole. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until mixture is thickened and eggplant is hot, 1 to 2 minutes longer. Stir in half-and-half, peanuts and pimiento. Fill eggplant shell with mixture; sprinkle with cheese.
3. Place eggplant shell on serving plate. Microwave uncovered on high (100%) until eggplant is tender, 4 to 6 minutes. Let stand 5 minutes.