Stuffed Eggplant with Peanut Sauce

(1 vote)

2 japanese eggplant, about 1 pound each
1 cup onions, diced
1 cup shredded carrots
1 red bell pepper, diced
1 cup bok choy, diced
2 tablespoons broth
1 cup snow peas, diagonal sliced
1 cup hot cooked rice (basmati or brown)
2 tablespoons soy sauce, low sodium
1 tablespoon hoisin sauce
2 teaspoons creamy peanut butter
1 teaspoon grated ginger root, fresh
1 clove garlic, minced

Halve each eggplant, remove the tops and, using a melon baller, scoop out the flesh, leaving 1/4-inch-thick shells. Chop the eggplant flesh and set aside. Put the shells in boiling salted water and cook for 2 to 3 minutes to soften. Invert and drain on paper towels.

In a rectangular microwave-safe casserole, combine the onions, carrots, peppers, bok choy, broth and chopped eggplant. Cover with vented plastic or a lid and microwave on high power for 5 minutes, or until the peppers soften. Add the snow peas, rice, soy sauce, hoisin sauce, peanut butter, ginger and garlic. Mix well and mound into the eggplant shells. Rinse out the casserole. Arrange the eggplant shells side by side in the casserole. Cover and microwave for 2 minutes, or until the vegetables and rice are heated through. 10 minutes attention; 20 minutes total.

Click Here to Comment on This Recipe

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search