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Baked Stuffed Eggplant

Here's how you make Baked Stuffed Eggplant
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  • Servings: 4
  • Prep: 15m
  • Cook: 40m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 eggplants, unpeeled (medium)
  • 1 tablespoon butter
  • 2 cups mushrooms (fresh mushrooms, finely chopped)
  • 1 3/4 cups onion (sweet onion finely chopped)
  • 2 teaspoons fresh basil, chopped
  • 3 large cloves garlic, minced
  • 2 cups cheddar cheese (low sodium cheddar cheese)
  • 1 cup brown rice cooked
  • 1 cup fresh tomato, chopped
  • 1/3 cup unsalted sunflower seeds
  • 1/4 cup parsley, chopped
  • 1/2 teaspoon tabasco sauce
  • Salt and pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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