Eggplant (Aubergine) Manicotti
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- 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
- Make Several 1/2 inch Slits On Eggplant.
- Insert Garlic Slices.
- Bakeat 350 For 1 Hour.
- Let Cool.
- Peel& Cut Into 1-Inch Cubes.
- Cut Pepper in Half Lengthwise.
- Place Pepper, With Skin Side Up On A Baking Sheet.
- Flatten With Palm Of Hand.
- Broil 3 inches From Heat 10 Minutes OR Until Charred.
- Place in Ice Water, Let Stand 5 minute.
- Remove From Water, Peel& Discard Skins.
- Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme& Salt.
- Process Mixture Until Chopped.
- Stuff Each Shell With 1/3 Cup Mixture.
- Put in Baking Dish Coated With Spray.
- Cover& Bake At 350 For 30 Minutes.
- Wash Processor Bowl& Blade.
- Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor& Process Until Smooth.
- Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan.
- Cover And Let Stand 5 Minutes.
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RECIPE SUBMITTED BY
ngibsonn
San Francisco, CA