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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This has a slight Asian influence as opposed to the usual Italian influence of most stuffed eggplant. Vegetarian and very tasty. Ingredients:
1 large eggplant |
2 tablespoons oil |
3/4 cup onion, finely chopped |
1 cup chopped mushroom |
2/3 cup cooked rice |
2 tablespoons soy sauce |
1 teaspoon worcestershire sauce |
1/2 teaspoon cayenne pepper |
2 cups shredded sharp cheddar cheese |
Directions:
1. Cut the eggplant in half and scoop out the insides. Set aside the hollowed halves and chop the scooped eggplant.
2. In a frying pan heat the oil and saute the onion and eggplant until soft.
3. Add the mushrooms, rice, soy sauce, Worcestershire and cayenne. Cook for 5 minutes more.
4. Fill the eggplant halves with the mixture and top with the cheese.
5. Place in a baking pan and bake at 375°F for 15-25 minutes.
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