Greek Pilaf Stuffed Eggplant
- Reviews 3
Ready In: 30 mins
Serves: 4
Ingredients
- 2 eggplants
- 1 cup minced onion
- 2 minced garlic cloves
- 1 stalk minced celery
- 1⁄4 cup sunflower seeds
- 2 -3 tablespoons olive oil
- 2 1⁄2 cups cooked brown rice
- 1 -2 teaspoon mint (dried or fresh)
- 1 lemon, juice of
- 1⁄4 cup chopped fresh parsley
- salt
- pepper
- crumbled feta (to taste)
Directions
- Heat oven to 350°F.
- Cut eggplants in half lengthwise and bake, facedown on oiled tray for 20-25 minutes.
- While eggplant bakes: Heat olive oil in medium saucepan, saute onion, garlic, celery and sunflower seeds. Saute until onions are soft and transparent.
- combine remaining ingredients in medium bowl and add onion mixture.
- Remove eggplant from oven and scoop out a hole from each half. Add insides to rice mixture.
- Scoop mixture into hole in eggplant halves and serve.
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