Ingredients
-
2
-
1
-
3
-
1
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1/4
-
1
-
2
-
8
-
Directions
Vegetarian Stuffed Eggplant (Aubergine), I first tasted this at a friend’s house several years ago She was kind enough to give me the recipe, although I have to admit it was a gunpoint, this is one of her specialties You can omit the cheese for a vegan dish , This was great I omitted the tomato paste (bc I didn’t have any) and the sugar and the cheese bc I’m vegan And I substituted the beans with brown rice Also I added baby bella mushrooms and substituted summer squash for the zucchini By simmering the eggplant shells in the water with salt, it gave it a perfect light salty taste! Very yummy and super easy!
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Wash the Eggplant Well--Do not Peel. |
|
3
Done
|
Cut Each Eggplant in Half Lengthwise. |
|
4
Done
|
Scoop Out Centers, Leaving a 1-Inch Shell. |
|
5
Done
|
Dice Eggplant Pulp and Reserve. |
|
6
Done
|
Fill a Large Skillet With Inch of Water and 1 Teaspoon Salt. |
|
7
Done
|
Place the Eggplant Shells in the Water, Skin Side Up, and Bring to a Boil Over a High Flame. |
|
8
Done
|
Lower the Flame, Cover and Let Simmer For 10 Minutes. |
|
9
Done
|
Drain the Shells and Put Them on a Baking Sheet, Skin Side Down. |
|
10
Done
|
Heat Oil in a Large Skillet and Saut the Onion, Green Pepper, Zucchini, Garlic and the Reserved Eggplant Until Tender. |
|
11
Done
|
Add Tomato Paste, Sugar, Seasonings, and the Cooked Kidney Beans. |
|
12
Done
|
Simmer Uncovered 10 Minutes Longer. |
|
13
Done
|
Fill Shells With Vegetable Mixture and Top With Grated Cheese. |
|
14
Done
|
Bake For 10 Minutes. |
