ingredients:

1 cup uncooked rice
1¼ cup vegetable stock
4 small eggplants
1 onion, chopped
1 clove garlic, minced
4 sun-dried tomatoes,
chopped
½ cup white wine
1 TBSP oregano
1 TBSP parsley, chopped
2 tsp thyme
1 tsp rosemary, crushed
salt and pepper to taste
butter
shredded cheese

I love stuffed vegetables! It's like having a main dish and a side dish all wrapped up in a convenient edible container. This one is particularly yummy with sun-dried tomatoes inside and cheese on top.

Cook rice in vegetable stock.

Cut eggplant in half. Scoop out and save pulp.

Sauté shell in margarine until soft. Chop pulp.

Sauté the onion, garlic, tomatoes, and cooked rice in butter.

Add pulp, wine, oregano, parsley, thyme, rosemary, and salt and pepper.

Simmer for 30 minutes.

Sprinkle eggplant shells with salt and pepper.

Fill eggplant with pulp mixture, place in roasting pan with water, and top with cheese.

Bake at 350°F for 30 minutes.

    back    top