Bean-stuffed eggplant
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Eggplants |
| 2 | Cloves garlic, minced | |
| 1 | cup | Chopped onions |
| 16 | ounces | Cooked kidney beans |
| 2 | cups | Cooked white or brown rice |
| ¼ | teaspoon | Dried thyme |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Dried oregano |
| 4 | ounces | Nonfat Cheddar cheese, grated |
| ⅔ | cup | Nonfat dry milk |
| ½ | cup | Water |
| 2 | teaspoons | Sesame seeds |
Directions
Cut eggplants in half, lengthwise. Scoop out pulp, leaving ¼" thick shells. Chop pulp. Add eggplant, garlic and onions to a nonstick skillet (sprayed with nonstick spray) and cook, covered, until vegetables are tender. Reduce heat to low. Preheat oven to 350. Stir in remaining ingredients, except sesame seeds. Heat, stirring, until cheese is melted.
Remove from heat. Fill eggplant shells with bean mixture. Sprinkle evenly with sesame seeds. Place eggplants in a shallow baking dish that has been sprayed with a nonstick cooking spray. Bake 30 minutes, uncovered.
Posted to fatfree digest V96 #291 Date: Mon, 21 Oct 1996 11:49:13 -0400 From: Julie Bargo <jkb96@...>