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Vegetable-Stuffed Eggplant

 Vegetable-Stuffed Eggplant
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
2 ServingsPrep: 20 min. Bake: 30 min.

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

  • Preheat oven to 350°. 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 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 11x7-in. baking
  • dish; pour water into dish.
  • Cover and bake 25-30 minutes or until heated through. Uncover;
  • sprinkle with cheese. Bake 5 minutes or until cheese is melted.

2 of 2

Vegetable-Stuffed Eggplant (continued)

Directions (continued)

  • 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.