Italian stuffed eggplant

A delicious dish for two, four, or any even number of people.

Ingredients

2 cups rice (cooked risotto rice)
1 eggplant (medium size)
1⁄4 cup olive oil
1 tomato (diced)
1 bell pepper (green, diced)
1 onion (minced)
1 clove garlic (minced)
  seasoning (salt and pepper to taste)
1⁄4 teaspoon basil
1⁄4 teaspoon oregano
1⁄4 cup cheese (grated Parmesan)

Instructions

  1. Cut eggplant in half lengthwise, and scoop out the flesh from each half, leaving a 1/2" shell. Dice the eggplant meat.
  2. Place eggplant shells cut side down in a large skillet with about 1/2" boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
  3. Heat oil and sauté onion for about 3 minutes over a medium heat, until transparent. and then add garlic, cooking for a further 1-2 minutes. Add diced eggplant, tomatoes and green pepper, cooking until tender. Add cooked rice and seasonings, and stir to combine.
  4. Stuff mixture into the eggplant shells and sprinkle with grated Parmesan cheese. Bake in a preheated, 350°F. oven, about 35 minutes or until eggplant shells are tender.
Yield
2 servings
Preparation time 20 minutes
Cooking time 45 minutes
Total time
1 hour, 5 minutes

Source

Italian cuisine

There are eggplant recipes galore in the Mediterranean region.

moderate, bake, meatless
appetizer, light meal
Italian food recipes