| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Lifetime tv, Life5 |
4 |
servings |
INGREDIENTS
| 4 |
md |
Eggplants |
| 1 |
c |
Cooked brown rice |
| 1/4 |
c |
Finely diced green bell pepper |
| 1/4 |
c |
Grated onion; lightly pressed in |
|
|
; a sieve to remove |
|
|
; excess liquid |
| 2 |
tb |
Finely chopped ripe olives |
| 2 |
tb |
Minced fresh parsley |
| 1/4 |
ts |
Dried marjoram |
| 1/8 |
ts |
Dried thyme |
| 1/8 |
ts |
Salt |
| 1 |
ds |
Freshly ground pepper |
| 3/4 |
c |
Tomato sauce |
| 1/4 |
c |
Water |
| 1/2 |
c |
Shredded mozzarella cheese |
INSTRUCTIONS
1. Remove stem ends and pierce the eggplants in several places. Microwave
on HIGH, turning the eggplants twice during cooking, 10 min. or until
slightly tender. (Eggplants can also be boiled in a large pot of water
until slightly tender.) With egg plant on its side, cut a slice off the top
surface. Keep eggplant slice. Hollow out the eggplants, leaving about
1/2-inch of flesh all around.
2. Preheat oven to 350 degrees F. Finely chop the scooped out eggplant
flesh and combine with the rice, bell pepper, onion, olives, parsley,
marjoram, thyme, salt, pepper and 1/4 cup tomato sauce. Spoon the filling
into the eggplants and cover with the eggplant slices. Place the stuffed
eggplants in a shallow casserole dish.
3. Combine the remaining 1/2 cup tomato sauce with water and pour over the
stuffed eggplants. Cover casserole and bake 30 min. Uncover casserole,
sprinkle eggplants with mozzarella and bake an additional 15 min. or until
eggplants are tender.
Copyright credit: 1996 by Sharon Claes © 1996 Lifetime Entertainment
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