Baked Stuffed Eggplant
Created by Bergy on December 31, 2011
- Servings: 4
- Prep Time: 15m
- Cook Time: 40m
- Recipe #3787
Ingredients
- 2 eggplants, unpeeled (medium)
- 1 tablespoon butter
- 2 cups mushrooms (fresh mushrooms, finely chopped)
- 1 3/4 cups onion (sweet onion finely chopped)
- 2 teaspoons fresh basil, chopped
- 3 large cloves garlic, minced
- 2 cups cheddar cheese (low sodium cheddar cheese)
- 1 cup brown rice cooked
- 1 cup fresh tomato, chopped
- 1/3 cup unsalted sunflower seeds
- 1/4 cup parsley, chopped
- 1/2 teaspoon tabasco sauce
- Salt and pepper to taste
How to Make
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Step 1: Cut the eggplant in half lengthwise, scoop out the inside leaving a 1/4 inch shell
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Step 2: Set the shells aside, dice the scooped out eggplant
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Step 3: In a large skillet melt the butter, saute the diced eggplant, mushrooms, onions, garlic and basil. Cook until the vegetables are tender about 10 minutes. Remove from heat
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Step 4: Stir in 1 1/2 cups cheese (reserve the remaining 1/2 cup), cooked rice, tomato, sunflower seeds, parsley and tabasco sauce
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Step 5: Spoon the mixture into the eggplant shells
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Step 6: Place on a baking sheet, bake in 350 oven for 30 minutes, sprinkle on the remaing cheese, bake for a further 10 minutes or until the cheese is golden
Nutritional Facts
- Serving Size: 1 (398.5 g)
- Calories 572.5
- Total Fat - 28 g
- Saturated Fat - 16.4 g
- Cholesterol - 76.9 mg
- Sodium - 9812 mg
- Total Carbohydrate - 61.2 g
- Dietary Fiber - 11.3 g
- Sugars - 4.7 g
- Protein - 22.4 g
- Calcium - 574.3 mg
- Iron - 3.3 mg
- Vitamin C - 54.5 mg
- Thiamin - 0.4 mg