Baked Stuffed Baby Eggplant (Aubergine)

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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