Time
prep 0:30
total 1:45
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. |
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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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