Taste of Home
Vegetable-Stuffed Eggplant
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 2 servings.
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
Ingredients
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1 small eggplant
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1 medium ear sweet corn, husk removed
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1 small onion, finely chopped
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1 small tomato, chopped
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1 garlic clove, minced
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4-1/2 teaspoons canola oil
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2 tablespoons minced fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon minced fresh oregano
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1/4 teaspoon pepper
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1/2 cup water
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1/3 cup shredded cheddar cheese
Directions
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1.
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.
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2.
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.
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3.
Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted.
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4.
Nutrition Facts
1 each: 259 calories, 16g fat (4g saturated fat), 13mg cholesterol, 728mg sodium, 26g carbohydrate (11g sugars, 7g fiber), 9g protein.
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