Stuffed Eggplant
"This has a slight Asian influence as opposed to the usual Italian influence of most stuffed eggplant. Vegetarian and very tasty."
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 large eggplant
- 2 tablespoons oil
- 3⁄4 cup onion, finely chopped
- 1 cup chopped mushroom
- 2⁄3 cup cooked rice
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon cayenne pepper
- 2 cups shredded sharp cheddar cheese
directions
- Cut the eggplant in half and scoop out the insides. Set aside the hollowed halves and chop the scooped eggplant.
- In a frying pan heat the oil and saute the onion and eggplant until soft.
- Add the mushrooms, rice, soy sauce, Worcestershire and cayenne. Cook for 5 minutes more.
- Fill the eggplant halves with the mixture and top with the cheese.
- Place in a baking pan and bake at 375°F for 15-25 minutes.
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RECIPE SUBMITTED BY
<p>I'm a stay at home mom to twins, a boy and a girl. They're 5 now. My husband and I have been together for 17 years. I love cooking and graduated from culinary school 12 years ago. Feeding people is one of my greatest joys. I love the holidays! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
