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Stuffed Eggplant Delight

chef.tim.lee's picture
Ingredients
  Eggplants 2 Medium
  Vegetable cooking spray 1
  Olive oil/Vegetable oil 1 Tablespoon
  Onion 1 Medium, chopped
  Green pepper 1 Medium, chopped
  Zucchini 1 Medium, diced
  Mushrooms 1 Cup (16 tbs), sliced
  Garlic 1 Clove (5 gm), minced
  Tomato 1 Medium, chopped
  Tomato sauce 1 Can (10 oz), no salt added
  Cooked brown rice 1 Cup (16 tbs), without salt or fat
  Part skim mozzarella cheese 1 Cup (16 tbs)
  Unsalted sunflower kernels 2 Tablespoon, toasted
  Italian seasoning 1 Teaspoon
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
Directions

GETTING READY
1) Preheat the oven to 350F. Coat a 13X9X2-inch baking dish with cooking spray.
2) Rinse the eggplant. Slice them into halves lengthwise. Scoop the pulp out leaving a 1/4-inch thick shell.
3) Slice up the pulp. Keep aside 2 cups of the pulp. Keep aside the remaining pulp. Sprinkle a little lemon to prevent the pulp from darkening.

MAKING
4) Spray a large-sized skillet with the cooking spray. Add in oil and heat over medium-high heat. Add in the onions, green pepper, zucchini, mushrooms and garlic. Saute for 5 minutes or till it becomes tender.
5) Add in 2 cups of chopped eggplant, tomato and tomato sauce. Cook without cover for 15 minutes over medium flame. Stir occasionally. Take the skillet off the heat.
6) Add in the rice, mozzarella cheese, sunflower kernels and Italian seasoning.
7) Arrange the eggplant shells in the baking dish.
8) Transfer the mixture over the shells. Sprinkle the top with grated cheese.
9) Bake for about 15 minutes or till the mixture heats up completely.

SERVING
10) Serve the Stuffed Eggplant Delight garnished with chopped parsley leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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