How does this sound: vegetables and rice, stuffed into tender eggplant halves, smothered with cheese, and baked until golden? I think it sounds heavenly! I can promise you this: it tastes heavenly too! If you're not an eggplant fan, you can make the same filling and stuff it into zucchini, yellow squash, and portobello mushroom caps. You can also substitute smoked mozzarella for the regular. Dig in!
Stuffed Eggplant with Vegetables and Golden-Gooey Mozzarella
Cooking spray
2 large eppplants, halved lengthwise
1 tablespoon olive oil
1 green bell pepper, seeded and diced
1/2 cup minced white onion
2 cloves garlic, minced
2 cups sliced cremini mushrooms
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/3 cups cooked brown (or white) rice
1/2 cup sour cream
1 cup shredded mozzarella cheese
8-10 cherry tomatoes
1 tablespoon chopped fresh parsley
Preheat the oven to 375 degrees. Coat a shallow roasting pan with cooking spray.
Using a spoon, scoop out the flesh of each eggplant half, leaving about 2 inches of flesh with the skin (leave flesh on all sides and bottom). Place the eggplant halves, flesh-side down, in the prepared roasting pan. Roast for 15 minutes, until tender.
Meanwhile, heat the oil in a large skillet over medium heat. Add the bell pepper, onion and garlic and cook for 3 minutes, until tender. Add the mushrooms and cook for 3 minutes, until tender. Add the mustard,
oregano, thyme, salt, and pepper and cook for 1 minute, until the herbs
are fragrant. Add the rice and and sour cream and cook for 1 minute to heat through.
Spoon the rice mixture into the eggplant halves. Top with the mozzarella cheese. Arrange the tomatoes on top and alongside in the roasting pan.
Roast for 20 minutes, until the cheese is golden and bubbly.
Garnish with parsley before serving.
Serves 4
Photo: OZphotography
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