Baked Stuffed Baby Eggplant (Aubergine)
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 small eggplants
- 9.85 ml extra virgin olive oil, divided
- 3 garlic cloves, chopped
- 118.29 ml onion, chopped
- 118.29 ml red bell pepper, chopped
- 236.59 ml brown rice, cooked
- 59.14 ml water chestnut, chopped
- 14.79 ml fresh basil, chopped
- 14.79 ml fresh oregano, chopped
- 1.23 ml crushed red pepper flakes
- 1.23 ml salt
- 0.61 ml pepper
- 2 medium tomatoes, peeled and diced
- 59.14 ml feta cheese, crumbled
directions
- Preheat oven to 400 degrees.
- Cut each eggplant in half lengthwise then make shallow cuts in cut side at 1/2-inch intervals.
- Brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet.
- Bake for 15 to 20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350 degrees.
- In a large skillet, heat remaining oil over medium-high heat until hot.
- Add garlic, onion and red pepper; sauté for one minute until tender.
- Next, add rice through tomatoes, stir together well.
- Scoop out eggplant pulp from each halve leaving 1/2-inch thick shells and set shells aside.
- Chop pulp, add to rice mixture and mix well.
- Spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes.
- Uncover and bake an additional 10 minutes or until lightly browned.
- Garnish with more fresh basil and feta cheese, if desired.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0