Stuffed Eggplant Mediterranean Style Food
STUFFED EGGPLANT MEDITERRANEAN-STYLE
Make and share this Stuffed Eggplant Mediterranean-Style recipe from Food.com.
Provided by Lvs2Cook
Categories Vegetable
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Halve the egplant lengthwise. Hollow out the halves leaving 1/2 inch thick shells. Chop the eggplant pulp.
- In a medium skillet, cook mushrooms, onion, and eggplant pulp in hot oil for 5 minutes. Add tomato and cook 2 minutes more. Remove from heat, and stir in cooked rice, salt, and pepper.
- Lightly grease a square baking dish with nonstick cooking spray. Place eggplant halves, cut side up, in dish. Spoon half of filling into each eggplant half.
- Bake, uncovered, in a 350º oven for 25 minutes. Sprinkle with cheese and bake 10 to 15 minutes more until heated through and eggplant shells are tender.
Nutrition Facts : Calories 232, Fat 8.4, SaturatedFat 2.6, Cholesterol 11.1, Sodium 388.7, Carbohydrate 34.4, Fiber 10.7, Sugar 9.3, Protein 8.3
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