Garden Cuisine - Stuffed Eggplant

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Stuffed Eggplant

 

Recipe By :Paul Wenner

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 small globe eggplants

1 tablespoon olive oil

2 onions -- chopped

2 cloves garlic -- minced

2 bell peppers -- diced

1/2 teaspoon salt

3 tablespoons finely chopped fresh parsley

1/4 teaspoon dried basil

1 1/2 cups chopped fresh tomatoes

1/2 cup chopped walnuts

1/2 cup wheat germ

2 tablespoons olive oil

 

Slice each eggplant in half lengthwise and scoop out the insides, leaving a

1/4-inch-thick shell. Place the shells on a baking sheet and bake them in a

350F oven until they are just barely tender, about 20 minutes. Leave the oven

on.

 

Coarsely chop the eggplant flesh. Heat the oil in a large skillet and add the

chopped eggplant, the onions, garlic, and bell peppers. Cook over medium heat,

stirring often, until the eggplants begin to soften, about 10 minutes (add a

small amount of water if necessary to prevent sticking). Add the salt, parsley,

basil, and tomatoes. Simmer until the eggplant is tender when pierced with a

fork. Divide the mixture among the six prebaked eggplant shells.

 

Combine the wheat germ, chopped nuts, and olive oil. Spread evenly over the six

eggplant shells.

 

Place the shells in a large baking dish and bake at 350F until the shells are

completely tender, about 25 minutes.

 

Description:

" This recipe is a great choice for any holiday. Eggplant makes an

amazingly delicious meal. "

Source:

" Garden Cuisine "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 194 Calories; 14g Fat (60.3% calories

from fat); 6g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

186mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2

1/2 Fat.

 

 

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