VEGGIE-STUFFED EGGPLANT
Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.
Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 363mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges
STUFFED GUINEA SQUASH (EGGPLANT)
This stuffed eggplant is great as a side dish or a main course.
Provided by MONTANACOOK
Categories Eggplant Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.
- Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese.
- Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 32 g, Cholesterol 105.4 mg, Fat 38.1 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 23.3 g, Sodium 1007.2 mg, Sugar 7.7 g
STUFFED GUINEA SQUASH (EGGPLANT)
This stuffed eggplant is great as a side dish or a main course.
Provided by MONTANACOOK
Categories Eggplant Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.
- Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese.
- Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 32 g, Cholesterol 105.4 mg, Fat 38.1 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 23.3 g, Sodium 1007.2 mg, Sugar 7.7 g
STUFFED GUINEA SQUASH (EGGPLANT)
This stuffed eggplant is great as a side dish or a main course.
Provided by MONTANACOOK
Categories Eggplant Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.
- Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese.
- Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 32 g, Cholesterol 105.4 mg, Fat 38.1 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 23.3 g, Sodium 1007.2 mg, Sugar 7.7 g
STUFFED GUINEA SQUASH (EGGPLANT)
This stuffed eggplant is great as a side dish or a main course.
Provided by MONTANACOOK
Categories Eggplant Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.
- Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese.
- Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 32 g, Cholesterol 105.4 mg, Fat 38.1 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 23.3 g, Sodium 1007.2 mg, Sugar 7.7 g
STUFFED GUINEA SQUASH (EGGPLANT)
This stuffed eggplant is great as a side dish or a main course.
Provided by MONTANACOOK
Categories Eggplant Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.
- Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese.
- Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 32 g, Cholesterol 105.4 mg, Fat 38.1 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 23.3 g, Sodium 1007.2 mg, Sugar 7.7 g
GREEK STYLE STUFFED EGGPLANT/SUMMER SQUASH/ZUCCHINI
This is a great recipe for using up your bland summer vegetables from the garden. You can use it with eggplant, summer squash, zucchini, or all the above! I found that it is easiest if you break the work into two days, starting on a day when you will already have the oven on for something else. In the recipe I state "zucchini," but use whichever vegetable you have instead.
Provided by All-Natural-Nut
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- day one.
- coat zucchini with light coating of olive oil or other fat.
- roast zucchini in 400-450 degree oven for 20 minutes.
- meanwhile, in a large frying pan BROWN the meat on medium-high heat, but keeping it slightly undercooked.
- lower flame to medium, and add thyme, oregano, salt & pepper.
- chop onions & add.
- mince garlic & add.
- chop tomato & add.
- measure wine & deglaze with it.
- cool both the zucchini and meat mixture, & store in fridge til next day.
- day two.
- blend together: butter, breadcrumbs & cheese, and set aside.
- slice squash lengthwise, scoop center, chop the scooped zucchini "meat," & add to meat mixture.
- lay zucchini shells in a baking pan.
- add 1 egg and breadcrumbs to meat mixture.
- fill zucchini shells with meat mixture.
- top with breadcrumbs & cheese mixture.
- bake at 400 for 40 minutes or until crumb mixture is browned.
Nutrition Facts : Calories 550.5, Fat 25.3, SaturatedFat 11.6, Cholesterol 137, Sodium 1083.7, Carbohydrate 39.5, Fiber 6.9, Sugar 12.8, Protein 31
CHEESY STUFFED EGGPLANT RECIPE BY TASTY
Here's what you need: large eggplants, olive oil, kosher salt, freshly ground black pepper, olive oil, small yellow onion, garlic cloves, fresh thyme leaf, baby bella mushroom, farro, dry white wine, vegetable stock, unsalted butter, grated parmesan cheese, kosher salt, freshly ground black pepper, green sweet peas, cherry tomato, fresh parsley, grated parmesan cheese, fresh mozzarella cheese, olive oil, kosher salt, black pepper, fresh parsley
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 25
Steps:
- Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
- Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
- Roast the eggplant for 30-40 minutes, until tender.
- Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
- Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
- Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
- Gently fold in the sweet peas and cherry tomatoes, then the parsley.
- Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
- Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
- Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
- Enjoy!
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