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Vegetable Stuffed Eggplant

Microwaverina's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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
Directions

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.

Recipe Summary

Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Eggplant

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