Stuffed Eggplant (version II)
1 cup rice
Cook rice according to package directions.
1 medium eggplant
1/4 cup oil
1 tomato, diced
1 green pepper, diced
1 small onion, minced
1 garlic clove ,minced
salt to taste
pepper to taste
1/4 tablespoon basil
2 tablespoons butter
Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2-inch shell. Dice the eggplant meat.
Place eggplant shells cut side down in a large skillet with about 1/2-inch boiling, salted water. Cover and steam 3 minutes. Drain and reserve. Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender. Add cooked rice and seasonings, and stir to combine.
Stuff mixture into the eggplant shells and dot with butter. Bake in a preheated, 350'F. oven about 35 minutes or until eggplant shells are tender. Makes two main dish servings.
I found this recipe easy to follow with ingredients that are always on hand. I didn't have a fresh tomato, so I used a small can of tomatoes(drained) and it worked out quite well. I highly recommend this recipe to anyone who enjoys eggplant, even novice cooks will be able to turn out this seemingly elegant dish.
Dorothy, Buffalo TX
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