Vegetarian Stuffed Eggplant (Aubergine) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I first tasted this at a friend's house several years ago. She was kind enough to give me the recipe, although I have to admit it was a gunpoint, this is one of her specialties. You can omit the cheese for a vegan dish. Ingredients:
2 small eggplants |
1 teaspoon salt |
3 tablespoons oil |
1 medium onion, diced |
1 green pepper, diced |
1 small zucchini, cubed |
2 garlic cloves, diced |
1 (6 ounce) can tomato paste |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon oregano |
2 cups cooked kidney beans |
8 ounces muenster cheese, grated |
Directions:
1. Preheat oven to 350°F.
2. Wash the eggplant well-do not peel.
3. Cut each eggplant in half lengthwise.
4. Scoop out centers, leaving a 1-inch shell.
5. Dice eggplant pulp and reserve.
6. Fill a large skillet with 1/2 inch of water and 1 teaspoon salt.
7. Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
8. Lower the flame, cover and let simmer for 10 minutes.
9. Drain the shells and put them on a baking sheet, skin side down.
10. Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
11. Add tomato paste, sugar, seasonings, and the cooked kidney beans.
12. Simmer uncovered 10 minutes longer.
13. Fill shells with vegetable mixture and top with grated cheese.
14. Bake for 10 minutes.
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