Baked Stuffed Eggplant
Recipe: #3787
December 31, 2011
Categories: Side Dishes, Eggplant, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"This is a delicious recipe from Cooks.com. I cut the cheese way back when I made it and tripled the tabasco sauce. I used my mini chopper for the mushroom, onions and garlic. Just takes a minuteto chop them. Use your favorite cheese - I kike aged white cheddar too."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (398.5 g)
- Calories 572.5
- Total Fat - 28 g
- Saturated Fat - 16.4 g
- Cholesterol - 76.9 mg
- Sodium - 9812 mg
- Total Carbohydrate - 61.2 g
- Dietary Fiber - 11.3 g
- Sugars - 4.7 g
- Protein - 22.4 g
- Calcium - 574.3 mg
- Iron - 3.3 mg
- Vitamin C - 54.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cut the eggplant in half lengthwise, scoop out the inside leaving a 1/4 inch shell
Step 2
Set the shells aside, dice the scooped out eggplant
Step 3
In a large skillet melt the butter, saute the diced eggplant, mushrooms, onions, garlic and basil. Cook until the vegetables are tender about 10 minutes. Remove from heat
Step 4
Stir in 1 1/2 cups cheese (reserve the remaining 1/2 cup), cooked rice, tomato, sunflower seeds, parsley and tabasco sauce
Step 5
Spoon the mixture into the eggplant shells
Step 6
Place on a baking sheet, bake in 350 oven for 30 minutes, sprinkle on the remaing cheese, bake for a further 10 minutes or until the cheese is golden
Tips
No special items needed.
0 Reviews
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