Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium eggplants, trimmed; 2 small onions, quartered; 2 cloves garlic; 1/4 cup olive oil; 3/4 cup long grain rice; 1 can (10 3/4-ounce) chicken broth; 1 teaspoon sugar; 1/2 teaspoon basil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Dash cinnamon; 2 tomatoes, diced; 1/2 cup Parmesan cheese; 2 tablespoons butter or margarine, melted

Servings: persons

3 medium eggplants, trimmed
2 small onions, quartered
2 cloves garlic
1/4 cup olive oil
3/4 cup long grain rice
1 can (10 3/4-ounce) chicken broth
1 teaspoon sugar
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon black pepper
Dash cinnamon
2 tomatoes, diced
1/2 cup Parmesan cheese
2 tablespoons butter or margarine, melted

1
Cut eggplants in half lengthwise. Scoop out pulp, leaving a 3/8-inch shell; set aside.
2
Assemble and attach KitchenAid(R) Food Grinder attachment to the KitchenAid(R) Stand Mixer. Use the coarse grinding plate, turn to Speed 4 and grind eggplant pulp, onions and garlic.
3
Heat oil in a 12-inch skillet over medium heat. Add ground vegetables and saute 4 minutes. Add rice, chicken broth, sugar, basil, salt, pepper and cinnamon; mix well. Cover and simmer over low heat for 15 minutes. Add tomatoes and simmer 10 minutes more.
4
Remove mixture from heat and stir in Parmesan cheese. Loosely stuff each eggplant shell. Place shells in a greased 9x13-inch pan.
5
Brush with butter. Cover and bake at 325u00b0F for 20 minutes. Remove cover and bake 30 minutes more or until tops are crusty. Serve immediately.
6
Tip: When selecting eggplant, they should be firm, with a shiny, smooth purple skin.
7
To purchase the
8
used in this recipe, please visit

570

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 14 ingredients. The key ingredients include: 3 medium eggplants, trimmed, 2 small onions, quartered, 2 cloves garlic, 1/4 cup olive oil, and more.

Yes, Stuffed 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.

Stuffed Eggplant

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