1 large eggplant
Cut off the small end of the eggplant and discard. Cut the eggplant in half. Sprinkle salt over the cut sides to prevent bitterness. Place them on a paper towel, cut sides down. Let rest for 20 minutes.
1 cup sliced mushrooms
1/3 cup diced onion
1 medium tomato, seeded and diced
1 cup diced zucchini
2 tablespoons goat cheese, crumbled
2 tablespoons chopped cilantro
2 tablespoons dry white wine
1 tablespoon unseasoned dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, minced
1 1/2 teaspoons canola oil
Scoop out the flesh, leaving about 1/2 inch on the skin. Dice the flesh into small pieces. Place the eggplant halves into a baking dish with a small amount of water at the bottom.
In a large bowl, combine diced eggplant, mushrooms, onion, tomato, zucchini, goat cheese, cilantro, white wine, bread crumbs, salt, pepper, garlic and oil. Mix with a spoon and place the stuffing mixture into the eggplant halves.
Bake at 350 degrees for 30 minutes.
Makes 4 servings.
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