Stuffed Eggplant
Ingredients
2 Main Dish Servings
1 c rice
1 medium eggplant
1/4 c olive oil
1 tomato, diced
1 green pepper, diced
1 sm onion, minced
1 garlic clove, minced
Sea salt and fresh ground pepper to taste
1/2 t fresh basil or marjoram
2 T coconut oil or butter
1 medium eggplant
1/4 c olive oil
1 tomato, diced
1 green pepper, diced
1 sm onion, minced
1 garlic clove, minced
Sea salt and fresh ground pepper to taste
1/2 t fresh basil or marjoram
2 T coconut oil or butter
Methods/steps
Cook rice according to package directions.
Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2" shell.
Dice the eggplant meat.
Place eggplant shells cut side down in a large skillet with about 1/2" boiling, salted water.
Cover and steam 3 minutes. Drain and reserve.
Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender.
Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells and dot with butter.
Bake in a preheated, 350'F oven about 35 minutes or until eggplant shells are tender.
Makes two main dish servings.
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