Vegetable-Stuffed Eggplant Recipe

Vegetable-Stuffed Eggplant Recipe photo by Taste of Home

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A friend of mine who raised eggplant shared this recipe with me. This fast and delicious side will compliment most any entree. —Doris Heath, Franklin, North Carolina

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Vegetable-Stuffed Eggplant Recipe

Prep: 20 min. Bake: 30 min.

Yield: 2 Servings

20 30 50

Ingredients

1 small eggplant
1 medium ear sweet corn, husk removed
1 small onion, finely chopped
1 small tomato, chopped
1 garlic clove, minced
4-1/2 teaspoons canola oil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon minced fresh oregano
1/4 teaspoon pepper
1/2 cup water
1/3 cup shredded cheddar cheese

Directions

Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob.
In a large nonstick skillet, saute the eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11-in. x 7-in. baking dish; pour water into dish.
Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 2 servings.

Nutritional Facts 1 stuffed eggplant half (prepared with shredded reduced-fat cheddar cheese) equals 259 calories, 16 g fat (4 g saturated fat), 13 mg cholesterol, 728 mg sodium, 26 g carbohydrate, 7 g fiber, 9 g protein.

Originally published as Vegetable-Stuffed Eggplant in Cooking for 2 Summer 2008, p39