Eggplant (Aubergine) Manicotti |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Nice recipe for aubergine Ingredients:
1 medium eggplant (1 lb. about) |
vegetable oil cooking spray |
20 ml garlic, sliced |
1 red bell pepper |
1/4 lb tightly packed fresh spinach (about 3 cups) |
3 large plum tomatoes |
1/2 cup low fat cottage cheese |
1 tablespoon dried thyme |
1/4 teaspoon pepper |
1/4 teaspoon salt |
1 tablespoon lemon juice |
8 cooked manicotti |
3 tablespoons grated parmesan cheese |
Directions:
1. Make Several 1/2 inch Slits On Eggplant.
2. Insert Garlic Slices.
3. Bakeat 350 For 1 Hour.
4. Let Cool.
5. Peel& Cut Into 1-Inch Cubes.
6. Cut Pepper in Half Lengthwise.
7. Place Pepper, With Skin Side Up On A Baking Sheet.
8. Flatten With Palm Of Hand.
9. Broil 3 inches From Heat 10 Minutes OR Until Charred.
10. Place in Ice Water, Let Stand 5 minute.
11. Remove From Water, Peel& Discard Skins.
12. Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme& Salt.
13. Process Mixture Until Chopped.
14. Stuff Each Shell With 1/3 Cup Mixture.
15. Put in Baking Dish Coated With Spray.
16. Cover& Bake At 350 For 30 Minutes.
17. Wash Processor Bowl& Blade.
18. Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor& Process Until Smooth.
19. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan.
20. Cover And Let Stand 5 Minutes.
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