Stuffed Eggplant (Aubergine) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Adapted from an Emeril recipe, this is so delicious and filling! I just love it! I don't have a food processor so the chopping is the only hard part of this recipe. When I make it I chop douple the onion and peppers and we make shrimp fajitas the next night! Ingredients:
1 medium eggplant |
1 red bell pepper |
1 green bell pepper |
1 yellow bell pepper |
1 medium onion |
1/2 lb bay scallop (also great with shrimp, tofu, chicken, anything!) |
1 cup cooked rice |
1/2 cup shredded cheese (we use a mixture of mozarella and provalone) |
1 teaspoon original emeril's original essence |
cayenne pepper (to taste) |
Directions:
1. After removing the top, cut the eggplant in half lengthwise, carefully scooping out the meat and removing as many seeds as possible.
2. Set aside the shells as they will be used for bowls .
3. Chop peppers, onion, and eggplant meat into small pieces.
4. Half cook the scallops with a little oil, preferably in a wok, seasoning with Essence to your taste (I am on a low sodium diet so I only use a little).
5. Add chopped veggies and saute until soft.
6. Add the cooked rice and mix well, using more seasoning, if necessary.
7. Spoon the mixture into the eggplant shells.
8. Top with shredded cheese.
9. Warm in a pre-heated 400F oven until cheese is bubbly, about 10 minutes.
10. And viola!
11. Dinner is served!
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