Wednesday, August 17, 2011

Baked Eggplant with Savory Cheese Stuffing

I got an eggplant as part of my Bountiful Basket. I'm a fan of eggplant, but usually when I can order it elsewhere. I tried to make eggplant parm, but that didn't turn out so great. I wanted to try my hand at something new and something tasty and this recipe definitely hit the spot. (I'm posting my 2 person recipe, the link will take you to one for 4)

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Baked Eggplant with Savory Cheese Stuffing

(adapted from Cooking Light)

Ingredients

1 medium eggplant, cut in half lengthwise
Cooking spray
1/4 cup bread crumbs
1/2 teaspoon extra virgin olive oil
1/2 of a medium onion finely chopped
1 medium chopped red bell pepper
1/2 cup finely chopped tomato
1/1 teaspoon chopped fresh or 1/8 teaspoon dried oregano
1 garlic clove, minced
1/2 cup crumbled feta cheese
salt and pepper to taste

Preparation

Preheat oven to 400°.

Cut eggplant in half. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3-inch-thick shell; reserve eggplant shells. Chop pulp.

Reduce oven temperature to 350°.

Mix breadcrumbs and olive oil, mix til crumbly.

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, salt, and black pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350° for 30 minutes or until thoroughly heated and lightly browned.

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I could have eaten the stuffing by itself. Yum.

This recipe was amazing. So simple yet filling. I also baked my eggplants the night before and stored in the refrigerator until the next day. They kept, well, but I wouldn't do it for more than one day.

Cooking Light suggests serving with white rice, I forgot and had a wild instant rice that I used instead.

1 comment:

  1. This sounds really good! I had cravings for eggplant earlier in my pregnancy, but now I kinda want some again! YUM!

    ReplyDelete

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