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Baked Eggplant with Savory Cheese Stuffing
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Yield: 4 servings (serving size 1 stuffed eggplant half)
Source: Cooking Light Magazine - March 2004 pg 174
CL Comments: Eggplant makes a satisfying vegetarian dinner when stuffed with tomato and peppers and served with rice. Feta cheese adds tang and body to the stuffing.
Amy's Comments: This one is a 5 star recipe! Let me tell you why. First of all it tastes GREAT. Savory is a great way to describe the stuffing. I love feta cheese. Second reason is all the veggies in it. This is packed! Its a beautiful vegetarian main course. Third (and possibly best of all?!) its only THREE POINTS!!! Thats my kind of main course. It was very hearty and filling, too! So it gets a 5 from me!
INGREDIENTS:
2 medium eggplants, each cut in half lengthwise (about 2 lbs)
cooking spray
1 (1-ounce) slice white bread
1 tsp extra virgin olive oil
1 1/2 cups finely chopped onion
1 1/4 cups finely chopped red bell pepper
1 cup finely chopped seeded plum tomato
1 tsp chopped fresh oregano or ¼ tsp dried oregano
2 garlic cloves, minced
3/4 cup (3 oz) crumbled feta cheese
1/4 cup chopped fresh flat-leaf parsley
3/4 tsp salt
1/4 tsp freshly ground black pepper
INSTRUCTIONS:
- Preheat oven to 400 degrees.
- Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3" thick shell; reserve eggplant shells. Chop pulp.
- Reduce oven temperature to 350 degrees.
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure /2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about ½ cup onion mixture; sprinkle with breadcrumb mixture. Place on baking sheet; bake at 350 degrees for 30 minutes or until thoroughly heated and lightly browned.
NUTRITIONAL INFO:
Healthy Units: 3 per serving
Calories 178; Fat 5.5g; Protein 8.3g; Carb 28.4g; Fiber 8.5g; Chol 8mg; Iron 1.6mg; Sodium 749 mg; Calcium 126mg
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