| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplants |
| 2 |
|
Cloves garlic, minced |
| 1 |
c |
Chopped onions |
| 16 |
oz |
Cooked kidney beans |
| 2 |
c |
Cooked white or brown rice |
| 1/4 |
ts |
Dried thyme |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dried oregano |
| 4 |
oz |
Nonfat Cheddar cheese, grated |
| 2/3 |
c |
Nonfat dry milk |
| 1/2 |
c |
Water |
| 2 |
ts |
Sesame seeds |
INSTRUCTIONS
Cut eggplants in half, lengthwise. Scoop out pulp, leaving 1/4" thick
shells. Chop pulp. Add eggplant, garlic and onions to a nonstick skillet
(sprayed with nonstick spray) and cook, covered, until vegetables are
tender. Reduce heat to low. Preheat oven to 350. Stir in remaining
ingredients, except sesame seeds. Heat, stirring, until cheese is melted.
Remove from heat. Fill eggplant shells with bean mixture. Sprinkle evenly
with sesame seeds. Place eggplants in a shallow baking dish that has been
sprayed with a nonstick cooking spray. Bake 30 minutes, uncovered.
Posted to fatfree digest V96 #291
Date: Mon, 21 Oct 1996 11:49:13 -0400
From: Julie Bargo <jkb96@acs.org>
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”