You are here

Stuffed Eggplant

American.Gourmet's picture
Ingredients
  Eggplant 1 Small, about 1 pound
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Finely chopped onion 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Herb 1⁄2 Cup (8 tbs), seasoned stuffing
  Grated parmesan cheese 1 Tablespoon
  Diced pimiento 2 Ounce
Directions

Cut eggplant lengthwise into halves.
Remove eggplant, leaving 1/2-inch shells.
Cut eggplant into cubes.
Cook and stir green pepper, onion and garlic in margarine in 10-inch skillet over medium heat until onion is tender, about 5 minutes.
Stir in cubed eggplant.
Cook and stir over medium heat until eggplant darkens, about 5 minutes longer.
Stir in stuffing and pimiento.
Fill eggplant halves with green pepper mixture; sprinkle with cheese.
Cook uncovered in 350° oven until eggplant shell is tender, 30 to 35 minutes.
To serve, cut each half crosswise into halves.
Microwave Directions: Cut eggplant as directed.
Mix green pepper, onion, garlic and margarine in 1 1/2-quart microwavable casserole.
Cover tightly and microwave on high (100%) until onion is tender, 1 to 2 minutes.
Stir in cubed eggplant.
Cover and microwave until eggplant is crisp-tender, 1 to 2 minutes longer.
Stir in stuffing and pimiento.
Fill eggplant halves with green pepper mixture; sprinkle with cheese.
Place on microwavable serving plate.
Microwave uncovered until eggplant shell is tender and filling is hot, 4 to 6 minutes.
Let stand 5 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Interest: 
Party

Rate It

Your rating: None
3.97059
Average: 4 (17 votes)