VEGETABLE STUFFED EGGPLANT
This recipe is full of flavour, and very easy and quick to make. I make them ahead of time, and just wrap them in foil and either leave them in the fridge, or freeze them. I found it on the sparkpeople.com site and keep loosing it, so I decided to add it here.
Provided by Colleen M.
Categories One Dish Meal
Time 45m
Yield 4 eggplant boats, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Trim the stems from the eggplant, and cut them in half lengthwise. Cut the pulp from the center of each half, leaving about a half-inch shell.
- If your eggplants are large, soak them in a quart of water with an added tablespoon of salt for 10 minutes to remove any bitter flavor.
- Remove the eggplants from the brine and rinse off the salt then pat them dry.
- Cube the pulp into a medium dice. Place a large saute pan over moderate heat, then add the oil.
- Once the oil is hot, add the onion, garlic, zucchini, pepper, and cubed eggplant. Cook, stirring until very tender, about 5-7 minutes. Add the tomato sauce, tomatoes, olives and seasonings and heat through. Lightly spray the cut edges of the eggplant with nonstick cooking spray, then spoon a quarter of the mixture into each shell. Top each eggplant with a quarter of the cheeses. Place in a baking pan coated with nonstick cooking spray.
- You can add other vegetables like mushrooms, hot peppers, shredded carrots if you've got them.
- Bake for 20 to 25 minutes or until the eggplant is hot and the cheese is bubbly.
Nutrition Facts : Calories 237.4, Fat 13.3, SaturatedFat 4.8, Cholesterol 17.8, Sodium 581.1, Carbohydrate 23.7, Fiber 9.9, Sugar 11.4, Protein 9.9
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