Vegetarian Stuffed Eggplant (Aubergine)
photo by Leah Grace
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 small eggplants
- 1 teaspoon salt
- 3 tablespoons oil
- 1 medium onion, diced
- 1 green pepper, diced
- 1 small zucchini, cubed
- 2 garlic cloves, diced
- 1 (6 ounce) can tomato paste
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon oregano
- 2 cups cooked kidney beans
- 8 ounces muenster cheese, grated
directions
- Preheat oven to 350°F.
- Wash the eggplant well--do not peel.
- Cut each eggplant in half lengthwise.
- Scoop out centers, leaving a 1-inch shell.
- Dice eggplant pulp and reserve.
- Fill a large skillet with ½ inch of water and 1 teaspoon salt.
- Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
- Lower the flame, cover and let simmer for 10 minutes.
- Drain the shells and put them on a baking sheet, skin side down.
- Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
- Add tomato paste, sugar, seasonings, and the cooked kidney beans.
- Simmer uncovered 10 minutes longer.
- Fill shells with vegetable mixture and top with grated cheese.
- Bake for 10 minutes.
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Reviews
-
Wonderful! Delicious! Wonderful! Wonderful! YUM!!! I made this for dinner tonight. Did everything as directed ecxept I added 1/4 cup of water when the mixture was simmering because it was very dry. I halved the recipe and didn't use muenster cheese because I am on a diet. I can't imagine how delicious that would be! I did add a teaspoon of grated parmesan to the mix, and a light sprinkle of grated swiss cheese on top. If I had known about this recipe back when I was a vegetarian, I would have turned into an eggplant! :) Thank you for posting such a delicious recipe Mirjam!
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This was great. I omitted the tomato paste (bc I didn't have any) and the sugar and the cheese bc I'm vegan. And I substituted the beans with brown rice. Also I added baby bella mushrooms and substituted summer squash for the zucchini. By simmering the eggplant shells in the water with salt, it gave it a perfect light salty taste! Very yummy and super easy!
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Sorry Mirj, but this was not a hit at our place. I've tried your recipes before with much success, however DH was not a fan. The filling was tasty but the eggplant shell was bitter. Maybe I missed something but I won't be trying this again. I did blend up the filling with some basmati rice to make baby food for my 8 month old. She really liked it. DH says to give this a one star but I actually think it is more like a 3 star recipe.
Tweaks
-
This was great. I omitted the tomato paste (bc I didn't have any) and the sugar and the cheese bc I'm vegan. And I substituted the beans with brown rice. Also I added baby bella mushrooms and substituted summer squash for the zucchini. By simmering the eggplant shells in the water with salt, it gave it a perfect light salty taste! Very yummy and super easy!
RECIPE SUBMITTED BY
Mirj2338
Givat Ze'ev, 0
<p><strong><span style=color: #ff0000;>Come and visit me on my blog: </span></strong></p>
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<p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. It my favorite picture of the two of us. <br /><br /><a href=http://photobucket.com/ target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/Kew.jpg border=0 alt=Photobucket - Video and Image Hosting /></a> <br /><br />This comes in as a close second, taken March 2009: <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=Wedding6.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/Wedding6.jpg border=0 alt=Photobucket /></a> <br /><br />I have 4 of the most gorgeous daughters in the known universe (tfu, tfu, tfu, that's me spitting three times to ward off the Evil Eye). Sushiman has 4 kids of his own, so together that makes us a family of ten, together with my dog and my step-dog (sadly, since I first wrote this my step-dog, Honey, crossed the Rainbow Bridge). We're the Brady Bunch on speed. Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p>
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