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Eggplant, Stuffed I (D, KLP)
Source: recipe of the day
Serves: 4-6

1 very large eggplant
3 tbsp. salad oil
1/4 cup chopped onion
1 bud garlic, minced
1 cup diced tomato
1/2 tsp. crushed oregano
2 avocados
Lemon juice
Mozzarella Cheese

Preheat the oven to 350°F.

Cut eggplant lengthwise into halves; scoop out the eggplant pulp, leaving 1/2"-thick "walls."

Set the shells open sides up in a baking dish, and sprinkle with about a teaspoonful of salt.

Bake for 20 minutes.

Dice the pulp from the eggplant.

In a heavy frying pan, heat the oil; add the onion, garlic, and eggplant. After a couple of minutes, add the diced tomato and oregano, too, and salt to taste. Cover, and cook for about 10 minutes.

Meanwhile, halve, seed, and peel the avocados. Slice one of the halves, sprinkle the slices with lemon juice, and set aside to use as garnish. Dice the meat from the other three halves and gently fold it in with the eggplant and other veggies.

Now spoon the eggplant mixture into the baked shells. Top with slices of Mozzarella cheese and broil until cheese is melted.

Garnish with reserved avocado slices to serve.

Posted by Muffymom, Z'L

Nutritional Info Per Serving: N/A