Veggie Stuffed Eggplant
TIMES
Prep time: 0:30 Overall time: 1:45
SERVINGS
4 servings scale / convert
INGREDIENTS
4 md. Eggplants - rinsed & capped
3 Roma Tomatos - rinsed
1 sm. Zucchini - peeled
1 sm. Carrot - peeled
1 lg. Red Bell pepper - 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.
CHEF COMMENTS
No comments are available.
TAGS
Save Recipe
Add Photo
Print Recipe
Have you made it? What'd you think?
Log in to review this recipe.