Grilled Stuffed Eggplant
4 baby eggplants (see note)
1. Cut a 1/2-inch thick slice from the tops of each eggplant; discard. Scoop out pulp leaving a shell with 1/4-inch thick walls. Set aside eggplant shells. Finely chop pulp.
2 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup finely chopped green or red bell pepper
2 teaspoons minced garlic
1 cup chunky-style salsa
1 1/2 cups french fried onions
2 tablespoons crumbled goat cheese
1 tablespoon grated parmesan cheese
2. Heat the oil in large skillet over high heat. Add eggplant and mushrooms; cook about 5 minutes or until liquid is evaporated, stirring often.
3. Add pepper and garlic; cook and stir until pepper is tender. Stir in salsa. Bring to a boil. Reduce heat to medium. Cook and stir 2 minutes. Stir in 1 cup french fried onions. Spoon filling into shells, mounding slightly. Sprinkle remaining french fried onions and cheeses on top.
4. Place eggplant on oiled grid. Grill over medium coals 15 minutes or until eggplant shells are tender. Serve warm.
Note: You may substitute 2 medium eggplants (1 1/2 pounds) for the baby eggplants. Cut each eggplant in half lengthwise; proceed as directed.
Makes 4 side dishes
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