Stuffed eggplant #2
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Stuffed eggplant #2
  Eggplant    Vegetarian  
Last updated 6/12/2012 1:25:17 AM. Recipe ID 59170. Report a problem with this recipe.
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      Title: Stuffed eggplant #2
 Categories: Vegetarian, Main dish
      Yield: 8 Servings
      4 sm Eggplants, Japanese
      2 ts Olive oil
      2    Garlic cloves; finely minced
      1 lg Onion; diced
      2 lg Tomatoes, ripe; peeled and
      1 tb Parsley; chopped
  Rinse eggplants and cut in half lengthwise; do not peel. With sharp
  knife, score out sides of eggplant. In large saucepan, add 2 inches
  water and eggplant, cut-sides down; place over high heat and bring to
  a boil. Reduce heat to medium; cover and steam about 10 minutes or
  until flesh softens. Remove eggplant; carefully scoop out as much
  flesh as possible from each half, being careful not to pierce skin.
  Dice eggplant flesh and set aside.
  Preheat oven to 325. Grease a 12- by 8-inch baking dish. In medium
  sized saucepan over medium heat, heat oil. Add garlic, diced
  eggplant, onion and tomato; season with salt and pepper to taste.
  Cook 2 to 3 minutes, or until onion is softened, stirring often; stir
  in chopped parsley. Pile mixture into eggplant shells, mounding
  slightly. Place shells in prepared baking dish. Bake 20 to 30
  minutes, or until heated. Serve warm or at room temperature.
  Low Fat Meals, VOL III, NO 5/MM by DEEANNE

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Recipe ID 59170 (Apr 03, 2005)

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