Risotto stuffed eggplant

Yield: 1 Servings

Measure Ingredient
3 cans Vegetable stock plus enough water to total 6 cups of liquid
2 mediums Eggplants
1 tablespoon Olive oil
2 \N Cloves garlic minced
1 cup Chopped onion
1 cup Chopped celery
1 cup Arborio rice
1 cup White wine
½ teaspoon Season salt (i make my own and use it on everything)
\N \N Black pepper to taste
¾ teaspoon Dried basil
½ cup Grated parmesan cheese
¼ cup Shredded light cheddar cheese (or use mozzarella, i didn't have any)

Bring the six cups of liquid to a simmer in a saucepan. Do not boil. Keep warm over low heat.

Slice eggplants in half and scoop out the middle of each half, leaving enough meat for the eggplant to hold its shape. Rub the scooped out eggpant shells with lemon juice to keep from browning. Place shells in a 13x9 inch pan that has been sprayed with Pam. Chop the eggplant pulp that was scooped out. Measure about 2 cups of chopped pulp and discard the rest or save for another use. Preheat oven to 375.

Heat oil in a deep-sided skillet or large saucepan. Add the onion, celery, garlic and eggplant pulp, saute for 1 minute. Add rice, saute 5 minutes.

Stir in wine, cook 5 minutes or until liquid is nearly absorbed. Add season salt, basil and pepper. Add broth mixture, ½ cup at a time, stirring until each portion of broth is absorbed before adding the next (about 30 minutes total). Remove from heat, stir in Parmesan cheese.

Spoon rice into eggplant shells. Sprinkle the grated cheddar evenly over each shell. Pour about ½ cup water into bottom of baking dish and bake in the preheated oven for 30 minutes, or until golden on top. Posted to Digest eat-lf.v097.n208 by "Y.C. Bacandreas" <ybac@...> on Aug 17, 97

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