Vegetable Stuffed Eggplant
September 5, 2014
A friend of mine who raised eggplant shared this recipe with me. This fast and delicious side will compliment most any entree.
—Doris Heath, Franklin, North Carolina
4 ServingsPrep: 20 min. Bake: 30 min.
Ingredients
2 medium eggplant
2 ear sweet corn, husk removed
1 med onion, finely chopped
2 tomato, chopped
2 garlic clove, minced
4-1/2 teaspoons canola oil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced fresh oregano
1/4 teaspoon pepper
1/2 cup water
1 cup shredded cheddar cheese
Directions
Preheat oven to 350°. Cut eggplant in half lengthwise; removepulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside.
Cut corn off the cob.
In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings.
Spoon mixture into reserved shells. Place in an ungreased 11x7-in. bakingdish; pour water into dish.
Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted.
