Eggplant (Aubergine) Manicotti

Nice recipe for aubergine

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1  medium eggplant (1 Lb. About)
•  vegetable oil cooking spray
• 20  ml garlic, sliced
• 1  red bell pepper
• 1⁄4 lb  tightly packed fresh spinach (About 3 cups)
• 3  large plum tomatoes
• 1⁄2 cup low fat cottage cheese
• 1  tablespoon dried thyme
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon salt
• 1  tablespoon lemon juice
• 8  cooked  manicotti
• 3  tablespoons  grated parmesan cheese

Directions

1. Make Several 1/2 inch Slits On Eggplant.
2. Insert Garlic Slices.
3. Bakeat 350 For 1 Hour.
4. Let Cool.
5. Peel& Cut Into 1-Inch Cubes.
6. Cut Pepper in Half Lengthwise.
7. Place Pepper, With Skin Side Up On A Baking Sheet.
8. Flatten With Palm Of Hand.
9. Broil 3 inches From Heat 10 Minutes OR Until Charred.
10. Place in Ice Water, Let Stand 5 minute.
11. Remove From Water, Peel& Discard Skins.
12. Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme& Salt.
13. Process Mixture Until Chopped.
14. Stuff Each Shell With 1/3 Cup Mixture.
15. Put in Baking Dish Coated With Spray.
16. Cover& Bake At 350 For 30 Minutes.
17. Wash Processor Bowl& Blade.
18. Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor& Process Until Smooth.
19. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan.
20. Cover And Let Stand 5 Minutes.