Stuffed eggplant#2

 
                            STUFFED EGGPLANT #2
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       sm           Eggplants, Japanese
    2       ts           Olive oil
    2                    Garlic cloves -- finely minced
    1       lg           Onion -- diced
    2       lg           Tomatoes, ripe -- peeled and
                         -chopped
                         Salt
                         Pepper
    1       tb           Parsley -- chopped
 
   Rinse eggplants and cut in half lengthwise; do not
   peel. With sharp knife, score out sides of eggplant.
   In large saucepan, add 2 inches water and eggplant,
   cut-sides down; place over high heat and bring to a
   boil. Reduce heat to medium; cover and steam about 10
   minutes or until flesh softens. Remove eggplant;
   carefully scoop out as much flesh as possible from
   each half, being careful not to pierce skin. Dice
   eggplant flesh and set aside.
   
   Preheat oven to 325. Grease a 12- by 8-inch baking
   dish. In medium sized saucepan over medium heat, heat
   oil. Add garlic, diced eggplant, onion and tomato;
   season with salt and pepper to taste. Cook 2 to 3
   minutes, or until onion is softened, stirring often;
   stir in chopped parsley. Pile mixture into eggplant
   shells, mounding slightly. Place shells in prepared
   baking dish. Bake 20 to 30 minutes, or until heated.
   Serve warm or at room temperature.
   
   Low Fat Meals, VOL III, NO 5/MM by DEEANNE
  
 
 
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