Stuffed Eggplant (Aubergine)

Recipe by Pessa
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READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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