1,000 Veg Recipes - Stuffed Young Eggplants

[Guest guest]

* Exported from MasterCook *

 

Stuffed Young Eggplants

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 small eggplants (about 6-inch diameter each, 1

1/2 lbs total)

salt

2 tablespoons olive oil

1/3 cup chopped onions

1 clove garlic -- minced

1 cup chopped tomatoes

1/2 cup vegetable broth

2 cups dry stuffing mix

1/4 cup chopped fresh parsley

 

Serves 3 as an entree. If you cannot find small eggplants, you can use one

large or two medium ones, as long as the total weight is 1 1/2 pounds. Many

stuffing mixes use animal products. I used Arnold's Premium Seasoned Stuffing,

which has no animal products. If you can't find it, you can use plain,

unflavored stuffing and add herbs to your taste, or you can use boxed croutons.

 

Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about 1/4

inchin the shell. Chop the scooped eggplant and place 1 1/2 cups (save any

extra for another use or discard) in a strainer or colander and sprinkle lightly

with salt, tossing to disperse the salt evenly. Lightly sprinkle the shells

with salt. Let stand 20 minutes. Rinse salt from chopped eggplant and shells.

 

Preheat the oven to 350F. Bake the empty shells for 20 minutes.

 

While the shells arre baking, in a large skillet, heat the oil over medium-high

heat. Add the onions and garlic; cook, stirring, until softened, about 2

minutes. Add the chopped eggplant and tomatoes to the skiller; cook, stirring,

until softened, about 4 minutes. Add the broth and bring to a boil. Stir in

the stuffing and parsley until liquid is absorbed.

 

Fill the eggplant shells with the stuffing mixture. Place in a 9 x 13-inch

baking pan. Bake 20 minutes or until stuffing is criisped on to.

 

Variation: Add 1/3 cup grated Parmesan after you've added the stuffing and

parsley.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 65 Calories; 5g Fat (66.4% calories from

fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 140mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

NOTES : If you cannot find small eggplants, you can use one large or two medium

ones, as long as the total weight is 1 1/2 lbs. Many stuffing mixes use animal

products. I used Arnold's Premium Seasoned Stuffing, which has no animal

products. If you can't find it, you can use plain, unflavored stuffing and add

herbs to your taste, or you can use boxed croutons.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0