| Recipe Information |
|
Category: Ethnic/Africa & Middle East
Rating:
Contributing Chef: james
|
Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
|
|
|
Title: Stuffed Eggplant
Ingredients:
1 c Rice
1 md Eggplant
1/4 c Oil
1 Tomato,diced
1 Green pepper,diced
1 sm Onion,minced
1 Garlic clove,minced
Salt to taste
Pepper to taste
1/4 t Basil
2 T Butter
Method of Preparation:
Cook rice according to package directions. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2" shell. Dice the eggplant meat.
Place eggplant shells cut side down in a large skillet with about 1/2" boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender. Add cooked rice and seasonings, and stir to combine.
Stuff mixture into the eggplant shells and dot with butter.
Bake in a preheated, 350'F. oven about 35 minutes or until eggplant shells are tender.
Makes two main dish servings.
|
|
Paid Members can add this recipe to thier Private Collection.
Paid Members or Free Members can add this recipe to
their Favorites Collection.
Copyright© Recipe View® 2010.
Terms of Service
|
