Vegetable-Stuffed Eggplant |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A friend of mine who raised eggplant shared this recipe with me. This fast and delicious side will compliment most any entree. Ingredients:
1 small eggplant |
1 medium ear sweet corn, husk removed |
1 small onion, finely chopped |
1 small tomato, chopped |
1 garlic clove, minced |
4-1/2 teaspoons canola oil |
2 tablespoons minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon minced fresh oregano |
1/4 teaspoon pepper |
1/2 cup water |
1/3 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob.
2. In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish.
3. Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Yield: 2 servings.
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