Cheese-Stuffed Eggplant (Aubergine)

Submitted by Miss Annie

"This Middle Eastern recipe is terrific. We sometimes have this by itself for a light Sunday supper."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 2 (1 lb) eggplants
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1⁄4 cup olive oil
• 8 ounces mushrooms, thinly sliced
• 2 medium tomatoes, cut into wedges
• 1 cup salted peanuts
• 1 1⁄2 cups soft breadcrumbs
• 2 tablespoons snipped fresh parsley
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground marjoram
• 1⁄2 teaspoon ground oregano
• 2⁄3 cup grated parmesan cheese

directions

1. Cut eggplants lengthwise into halves.
2. Cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1/2-inch wall on side and bottom of each shell; reserve shells.
3. Cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat for 5 minutes.
4. Add remaining ingredients except reserved shells and cheese.
5. Cover and cook over low heat 10 minutes.
6. Place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells.
7. Sprinkle cheese over filled shells.
8. Bake, uncovered, at 350°F until eggplant is tender, about 30 to 40 minutes.