Prep 20 mins
Cook 30 mins
Adapted from an Emeril recipe, this is so delicious and filling! I just love it! I don't have a food processor so the chopping is the only hard part of this recipe. When I make it I chop douple the onion and peppers and we make shrimp fajitas the next night!
- 1 medium eggplant
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 medium onion
- 1⁄2 lb bay scallop (also great with shrimp, tofu, chicken, anything!)
- 1 cup cooked rice
- 1⁄2 cup shredded cheese (we use a mixture of mozarella and provalone)
- 1 teaspoon original Emeril's Original Essence
- cayenne pepper (to taste)
- After removing the top, cut the eggplant in half lengthwise, carefully scooping out the meat and removing as many seeds as possible.
- Set aside the shells as they will be used for"bowls".
- Chop peppers, onion, and eggplant meat into small pieces.
- Half cook the scallops with a little oil, preferably in a wok, seasoning with Essence to your taste (I am on a low sodium diet so I only use a little).
- Add chopped veggies and saute until soft.
- Add the cooked rice and mix well, using more seasoning, if necessary.
- Spoon the mixture into the eggplant shells.
- Top with shredded cheese.
- Warm in a pre-heated 400F oven until cheese is bubbly, about 10 minutes.
- And viola!
- Dinner is served!
This dish was fast to make with my food processor, and was a full meal in itself. I used pre-cooked shrimp, which made it even faster! I substituted low-fat mozzarella for the top, and froze half of the recipe for dinner another day. I never knew that eggplant would taste so good in this combination. thanks for helping me keep my diet and my sanity!
excellent!!I cooked my rice in chicken broth, and used monteray jack cheese in combo with provolone. I also cut up hungarian hot peppers along with sweet.
This was superb! I loved it! Just remember to cook the rice first so thats ready to put in the mix and use a big suace pan for all the veggies. This will be one of my favorites from now on!