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“This has a slight Asian influence as opposed to the usual Italian influence of most stuffed eggplant. Vegetarian and very tasty.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the eggplant in half and scoop out the insides. Set aside the hollowed halves and chop the scooped eggplant.
  2. In a frying pan heat the oil and saute the onion and eggplant until soft.
  3. Add the mushrooms, rice, soy sauce, Worcestershire and cayenne. Cook for 5 minutes more.
  4. Fill the eggplant halves with the mixture and top with the cheese.
  5. Place in a baking pan and bake at 375°F for 15-25 minutes.

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