Food, Recipes

Stuffed Eggplant

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Ingredients:

1 large or 2 small eggplant

1/4 cup butter

1 medium onion > peeled > chopped

8-10 large white mushrooms > sliced

1/4 cup uncooked rice

1-2 carrots >peeled > chopped

handful of shredded cheese *optional > cheddar, mozzarella, your choice

Kosher salt *to taste

To Make:

  1. cook rice per instructions
  2. preheat oven to 350°
  3. cut eggplant lengthwise
  4. 1/4″ from edge carefully cut and scoop out center
  5. cube center portion > set aside
  6. parboil eggplant shell in boiling water for 5 minutes > drain > set aside
  7. melt butter in skillet > add onion, mushrooms, rice, carrots, the center of the scooped out eggplant > cubed > saute until tender *feel free to get creative here, can add a variety of meats, peppers, your desired choice of fillings.
  8. add rice to skillet > pinch of salt > mix well
  9. place eggplant shell in oven safe dish *we lined ours with tinfoil, can use cooking spray instead
  10. spoon sauteed stuffing mixture into eggplant shell > top with cheese *optional
  11. bake for 30 minutes or until eggplant is tender

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Voila!

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