| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplant |
|
|
Butter or olive oil |
| 1 |
md |
Chopped onion |
| 1/2 |
c |
Chopped mushrooms |
| 1 |
c |
Cottage cheese |
| 1 |
c |
Grated Jack or cheddar cheese |
| 1/4 |
c |
Ground or chopped nuts; (I use pecans or sliced almonds) |
| 1/2 |
ts |
Crushed basil |
| 1 |
c |
Cooked brown rice |
|
|
Crumbly Topping |
| 1/2 |
c |
Toasted wheatgerm |
| 1/4 |
c |
Chopped nuts |
| 1/4 |
c |
Grated cheese |
| 1 |
tb |
Butter; melted |
INSTRUCTIONS
TOPPING
Slice eggplant in half lengthwise and bake them facedown on oiled cookie
sheet at 350 for 20 minutes. Scoop out the insides when cool enough to
handle leaving 1/4" around the insides. In skillet saute garlic,onion, and
mushroom and add eggplant that has been mashed. Add rice, nuts and
seasonings.Stuff eggplant shells with mixture, dust with paprika and
sprinkle with topping. Bake at 350 for 35-40 minutes.
TOPPING: Mix and sprinkle this over eggplant 10 minutes before it is done.
This is a yummy vegetarian dish that my young children love.Enjoy!
Posted to KitMailbox Digest by Yardsalr@aol.com on Feb 24, 1998
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