Mmm this recipe is gooood! If you don't like/haven't tried eggplant before then I would definitely recommend giving this one a try! It's perfect for a vegetarian main or a side dish (vegan if you omit the parmesan cheese or use soy parmesan).
Ingredients:
1 medium/large eggplant, halved lengthwise, flesh scooped out, and chopped (reserve shells)
1 small onion, chopped
1 small bell pepper, chopped (I used yellow but you can use whatever variety you have on hand)
4-6 brown mushrooms, chopped
1 Tbsp. extra virgin olive oil
½-1/3 cup cooked rice
½ tsp. dried oregano or more if you like it
½ tsp. dried basil or more if you like it
1 tsp. salt
2 Tbsp. tomato paste
4 Tbsp. parmesan cheese (optional)
Directions:
Preheat oven to 350 degrees F.
In a large saucepan on medium heat, sauté the chopped eggplant, onions, pepper, and mushrooms in oil until the onions are translucent. Add the rice, oregano, basil, salt, and tomato paste and let simmer for 5 minutes.
Place the eggplant shells in a lasagna pan, roaster, or baking sheet, and stuff with the vegetable mixture. Sprinkle top with parmesan if using. Cover with foil or lid, and bake for 30 minutes, uncovered for the last 10 minutes. Serve in the eggplant shell "bowls" or spoon the filling out onto plates. Makes 2-4 servings.
My little eggplant "bowls" were so stuffed with filling that they fell apart when I tried to take them out of my roaster haha! But that was no matter - I just scooped everything onto a plate and enjoyed!
*Recipe adapted from The Garden of Vegan: How it All Vegan Again! by Tanya Bernard and Sarah Kramer. Published Oct. 1 2003 by Arsenal Pulp Press.
No comments:
Post a Comment