Vegetable-Stuffed Eggplant

Make this recipe for a delicious side to any meal or double it for a vegetarian entree.

[quicklook-recipe prep_time=”20 min” cook_time=”30 min” serves=”2″ details=”” ]

Make this recipe for a delicious side to any meal or double it for a vegetarian entree.

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 1 small eggplant
  • 1 medium ear sweet corn, husk removed
  • 1 small onion, finely chopped
  • 1 small tomato, chopped
  • 1 garlic clove, minced
  • 4-1/2 teaspoons canola oil

[/ingredients-left]
[ingredients-right]

  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon minced fresh oregano
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1/3 cup shredded cheddar cheese

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”50 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a large nonstick skillet, saute the eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11-in. x 7-in. x 2-in. baking dish; pour water into dish.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.[/step-item]

[nutrition-info calories=”259″ calories_fat=”” fat=”16 g” sat_fat=”4 g” choles=”13 mg” sodium=”728 mg” carbs=”26 g” sugars=”” protein=”9 g” fiber=”7 g”]  [/nutrition-info]

[/step-list-wrapper]

Originally Published in Reader's Digest

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