Acadia's Stuffed Eggplant |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Well I'm at it again, creating recipes in anticipation of my bumper eggplant crop again. . . Ingredients:
1 eggplant (8-inch long) |
1 red bell pepper (chopped) |
1 large vidalia onion (or any sweet onion) |
8 ounces mushrooms (baby bellas) |
1 tablespoon butter |
2 teaspoons butter |
1/8 teaspoon kosher salt |
1/8 teaspoon ground black pepper |
4 slices velveeta cheese (singles) |
1/8 teaspoon garlic salt |
Directions:
1. Preheat oven to 350 degrees F.
2. Cut eggplant top off, and cut eggplant in half length wise. Scoop out flesh and seeds. (Discard seedy areas.) Chop flesh into bite sized pieces.
3. Sprinkle kosher salt & pepper into the two eggplant halves.
4. Line a baking dish/pan with a sheet of baker's parchment paper and bake the eggplant halves with a teaspoon of butter in each half for 20 minutes.
5. Chop onion, pepper & eggplant into 1/4 pieces (does not have to be precise).
6. In skillet add 1 tablespoon of margarine.
7. On medium low heat saute onion, bell pepper, eggplant pieces and mushrooms until tender. About 5 minutes.
8. Sprinkle garlic salt over mixture.
9. Stir.
10. Add Velveeta cheese by placing cheese on top of mixture.
11. When the cheese melts, stir the whole mixture together so cheese coats vegetables.
12. Remove eggplant from oven and stuff the two halves with the vegetable & cheese mixture.
13. Bake combination another 20 minutes or until eggplant halves are tender.
14. Enjoy!
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