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Cheddar-Stuffed Eggplant
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Preparation time: 30 min. |
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Cooking time: 40 minutes |
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Ideal condiment: roast pork |
Shopping List
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eggplants, cottage cheese, mushrooms, cheddar cheese,
sunflower seeds |
Food items that are probably in your frig!
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butter, garlic,
onion, salt, pepper, rice, thyme, paprika |
Ingredients
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3 medium eggplants |
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3 tablespoons butter or margarine |
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8 ounces mushrooms, chopped |
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2 cloves garlic, minced |
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1 small onion, chopped |
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1 teaspoon salt |
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1/2 teaspoon pepper |
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1 1/2 cups cottage cheese |
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1/2 teaspoon thyme |
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1/4 cup sunflower seeds, toasted |
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1teaspoon paprika |
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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.
Desfrute su comida! www.SouthwestCuisine.com
| Pre - Prepared Items for even Faster
Serving Times You can prepare this dish ready to bake up to 4
hours ahead. Refrigerate until ready to cook. |
Money Savers Sunflower seeds are
sold shelled, unshelled, roasted or raw, and salted or not. Raw, shelled
sunflower seeds are highly perishable, so purchase the roasted ones and
store them in the freezer. |
Serving Variation
Using brown rice instead of white rice will give a nutty
flavor to this hearty eggplant dish. |
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