Veggie Stuffed Eggplant

by lise7997

Prep time: 0:30 Overall time: 1:45

Servings: 4 servings

INGREDIENTS

4 Medium Eggplants - rinsed & capped
3 Roma Tomatos - rinsed
1 Sm Zucchini - peeled
1 Sm Carrot - peeled
1 Lg Red Bellpepper - rinsed & de-seeded
1+ tsp vegetable oil
2 Lg Eggs
1 tsp Garlic Salt
Grated Cheese - I use pepperjack.

INSTRUCTIONS

Hollow eggplants (bowl style w/ lid). Set aside shells. Place Eggplant insides and all other ingredients EXCEPT cheese in a food processor, blend until at least finely chopped.
Coat the bottom of a COVERED baking dish with a bit of oil. Place eggplant shells in dish, fill with puree, put lid on (it's ok to overstuff a bit, but don't heap). Place extra in separate baking dish (uncoated)

Bake at 350* for 1 hour or until eggplant is browning.

Serve warm, top with grated cheese.

Makes 4 dinner portions or 8 side portions
Serve extra stuffing on the side.

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Tagged: fruitsvegetables, maincourses, stuffedeggplant add tags

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