Rice and Feta-Stuffed Baby Eggplant |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups chopped tomato |
1/4 cup dry white wine |
1/2 teaspoon sugar |
1 teaspoon sea salt, divided |
6 baby eggplants (about 1 1/4 pounds), cut in half lengthwise |
2 teaspoons olive oil |
1 cup finely chopped onion |
1 cup finely chopped yellow bell pepper |
2 garlic cloves, minced |
2 tablespoons finely chopped fresh basil |
1 jalapeño pepper, seeded and finely chopped |
1 cup cooked brown basmati rice |
1/2 cup (2 ounces) crumbled feta cheese |
1 tablespoon finely chopped fresh parsley |
parsley sprigs (optional) |
Directions:
1. Preheat oven to 375°.
2. Combine tomato, dry white wine, sugar, and 1/4 teaspoon salt in a 13 x 9-inch baking dish; spread evenly.
3. Scoop pulp from eggplant halves, leaving 1/4-inch-thick shells. Chop pulp. Sprinkle inside surfaces of eggplant shells with 1/4 teaspoon salt.
4. Heat oil in a large nonstick skillet oven medium-high heat. Add onion, bell pepper, garlic, and 1/2 teaspoon salt; sauté 3 minutes. Stir in eggplant pulp, basil, and jalapeño; cover, reduce heat, and cook over low heat 10 minutes or until eggplant is tender. Remove from heat; stir in rice, cheese, and parsley.
5. Spoon about 1/4 cup eggplant mixture into each eggplant shell, pressing gently; place shells, cut sides up, over tomato mixture in baking dish. Cover and bake at 375° for 15 minutes. Uncover; bake an additional 15 minutes or until shells are tender. Spoon about 1 1/2 tablespoons tomato mixture over each eggplant half. Garnish with parsley sprigs, if desired.
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