| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian, Vegan, Main dish |
8 |
Servings |
INGREDIENTS
| 4 |
sm |
Eggplants, Japanese |
| 2 |
ts |
Olive oil |
| 2 |
|
Garlic cloves; finely minced |
| 1 |
lg |
Onion; diced |
| 2 |
lg |
Tomatoes, ripe; peeled and chopped |
|
|
Salt |
|
|
Pepper |
| 1 |
tb |
Parsley; chopped |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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