Baked Rice Stuffed Eggplant
2 small italian eggplants, about 8 ounces each
Using a spoon carefully remove the eggplant flesh leaving a 1/2-inch thick shell intact. Chop the flesh and add to the rice mixture. Pack the rice mixture into the scooped out eggplant shells. Sprinkle with the Parmesan. Arrange on baking sheet cover lightly with foil and bake 20 minutes. Uncover and bake until tops are browned, about 10 minutes more.
2 teaspoons olive oil
1/2 cup chopped onion
1 tablespoon pignoli (pine nuts)
1 cup cooked white rice
1 plum tomato, halved, seeded and diced
1 tablespoon finely chopped italian (flat leaf) parsley
1 teaspoon grated parmesan cheese
Hey, it was a great recipe, but I think some of the insructions are missing and I also think it would be better if the onions were pre-cooked/fried because they were still fairly hard and crucnhy even after the recommended 30mins. in the oven. Thanks for a great idea though!
Laura, Location not stated.
just wondering if you slice the eggplant before you lay it on the tray??
JOHN R BROWN, san diego
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