Rice And Feta-Stuffed Baby Eggplant Recipe

Name: Rice And Feta-Stuffed Baby Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped tomato; 1/4 cup dry white wine; 1/2 teaspoon sugar; 1 teaspoon sea salt, divided; 6 baby eggplants (about 1 1/4 pounds), cut in half lengthwise; 2 teaspoons olive oil; 1 cup finely chopped onion; 1 cup finely chopped yellow bell pepper; 2 garlic cloves, minced; 2 tablespoons finely chopped fresh basil; 1 jalapeno pepper, seeded and finely chopped; 1 cup cooked brown basmati rice; 1/2 cup (2 ounces) crumbled feta cheese; 1 tablespoon finely chopped fresh parsley; Parsley sprigs (optional)

Servings: persons

2 cups chopped tomato
1/4 cup dry white wine
1/2 teaspoon sugar
1 teaspoon sea salt, divided
6 baby eggplants (about 1 1/4 pounds), cut in half lengthwise
2 teaspoons olive oil
1 cup finely chopped onion
1 cup finely chopped yellow bell pepper
2 garlic cloves, minced
2 tablespoons finely chopped fresh basil
1 jalapeno pepper, seeded and finely chopped
1 cup cooked brown basmati rice
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon finely chopped fresh parsley
Parsley sprigs (optional)

1
Preheat oven to 375u00b0.
2
Combine tomato, dry white wine, sugar, and 1/4 teaspoon salt in a 13 x 9-inch baking dish; spread evenly.
3
Scoop pulp from eggplant halves, leaving 1/4-inch-thick shells. Chop pulp. Sprinkle inside surfaces of eggplant shells with 1/4 teaspoon salt.
4
Heat oil in a large nonstick skillet oven medium-high heat. Add onion, bell pepper, garlic, and 1/2 teaspoon salt; saute 3 minutes. Stir in eggplant pulp, basil, and jalapeno; cover, reduce heat, and cook over low heat 10 minutes or until eggplant is tender. Remove from heat; stir in rice, cheese, and parsley.
5
Spoon about 1/4 cup eggplant mixture into each eggplant shell, pressing gently; place shells, cut sides up, over tomato mixture in baking dish. Cover and bake at 375u00b0 for 15 minutes. Uncover; bake an additional 15 minutes or until shells are tender. Spoon about 1 1/2 tablespoons tomato mixture over each eggplant half. Garnish with parsley sprigs, if desired.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups chopped tomato, 1/4 cup dry white wine, 1/2 teaspoon sugar, 1 teaspoon sea salt, divided, and more.

Yes, Rice And Feta-Stuffed Baby Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice And Feta-Stuffed Baby Eggplant

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