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• 3 medium eggplants

• 3 tablespoons butter or margarine

• 8 ounces mushrooms, chopped

• 2 cloves garlic, minced

• 1 small onion, chopped

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 1/2 cups cottage cheese

• 1/2 teaspoon thyme

• 1/4 cup sunflower seeds, toasted

• 1teaspoon paprika

• Serves 6

Step 1

Preheat oven to 350˚F. Grease a large baking dish. Halve eggplants lengthwise. Scoop out center pulp, leaving 1/4-inch shells. Chop scooped-out pulp.

Step 2

Heat butter in a large skillet over medium-high heat. Ad eggplant pulp, mushrooms, garlic, onion, salt and pepper. Cook, stirring, until onion is tender, about 10 minutes. Remove from heat.

Step 3

Add cottage cheese, rice, Cheddar, thyme and sunflower seeds to skillet. Stir well.

Step 4

Spoon vegetable mixture into eggplant shells. Sprinkle with paprika. Bake in prepared dish until eggplant shells are tender, about 40 minutes.

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Serving Variation

Using brown rice instead of white rice will give a nutty flavor to this hearty eggplant dish.