Stuffed Thai Eggplant

(6 votes)

4 thai eggplant
1 shallots
1 tablespoon fresh parsley, chopped
2 cloves elephant garlic, minced
2 cups mushrooms, sliced
1 teaspoon butter or margarine softened
2 cups whole wheat bread crumb
1/2 cup water
1 teaspoon paprika

Cut 4 Thai Eggplant in half, remove stem and scoop out pulp. Save shells.

Finely chop eggplant pulp.

Place in a microwave-safe dish and add 1  shallot, fresh parsley, chopped, 2 cloves  Elephant Garlic, 1 tablespoon  minced, 2 cups mushrooms, sliced, and 1 teaspoon butter or margarine, softened.

Cover and microwave for 5-6 minutes on high. Stir after 3 minutes.

Blend in 1 cup of whole wheat bread crumbs.

Divide filling evenly and stuff into eggplant shells.

Place 1/2 cup water in microwave-safe dish and add stuffed eggplant.

Cover and microwave for 5-7 minutes on high.

Top with balance of bread crumbs (1 cup) and 1 teaspoon paprika.

Microwave for one additional minute.

Makes 4 servings



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