Vegetarian Italian Stuffed Roasted Eggplant |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is an adaption of a south beach recipe. I promise meat eaters won't miss the beef!! Ingredients:
3 large eggplants |
2 tablespoons olive oil |
1 large onion, chopped |
2 green peppers, chopped |
3 garlic cloves, minced |
1 (15 ounce) can tomato sauce |
1 (12 ounce) package soy crumbles (boca brand) |
1 cup pecorino romano cheese, grated |
3 teaspoons oregano |
1 1/2 teaspoons salt |
Directions:
1. Preheat oven to 400°F.
2. Wash and pierce each eggplant 3 or 4 times.
3. Roast eggplant for 45 minutes to an hour turning a few times.
4. Meanwhile heat oil in large fry pan, add onion and green pepper. Sauté 20 to 25 minutes or until soft.
5. Add garlic and oregano.
6. Once roasted eggplant is cool enough to handle, cut in half and scoop out pulp leaving the shell intact. Place shells in large baking dish.
7. Chop eggplant and add to onion mixture.
8. Add tomato sauce, salt and oregano.
9. Add frozen soy crumbles and heat through.
10. Add 3/4 cup of cheese and mix well.
11. Fill eggplant shells with mixture.
12. Sprinkle remaining cheese on top and bake for 15 to 20 minutes or until bubbly.
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