Stuffed Eggplant (Aubergine)
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 medium eggplant
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 medium onion
- 1⁄2 lb bay scallop (also great with shrimp, tofu, chicken, anything!)
- 1 cup cooked rice
- 1⁄2 cup shredded cheese (we use a mixture of mozarella and provalone)
- 1 teaspoon original Emeril's Original Essence
- cayenne pepper (to taste)
directions
- After removing the top, cut the eggplant in half lengthwise, carefully scooping out the meat and removing as many seeds as possible.
- Set aside the shells as they will be used for"bowls".
- Chop peppers, onion, and eggplant meat into small pieces.
- Half cook the scallops with a little oil, preferably in a wok, seasoning with Essence to your taste (I am on a low sodium diet so I only use a little).
- Add chopped veggies and saute until soft.
- Add the cooked rice and mix well, using more seasoning, if necessary.
- Spoon the mixture into the eggplant shells.
- Top with shredded cheese.
- Warm in a pre-heated 400F oven until cheese is bubbly, about 10 minutes.
- And viola!
- Dinner is served!
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Reviews
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This dish was fast to make with my food processor, and was a full meal in itself. I used pre-cooked shrimp, which made it even faster! I substituted low-fat mozzarella for the top, and froze half of the recipe for dinner another day. I never knew that eggplant would taste so good in this combination. thanks for helping me keep my diet and my sanity!
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I really enjoyed this dish! I left out the rice (lower carb) and used FF Mozz. Cheese and it had a pretty good taste. I think I got carried away with the Cayenne as it overpowered the remainder of the dish. I used a combo of Tofu and Scallop. I would add if using Tofu - stir fry with the Scallop/Chicken/etc and use firm (rather than light).
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Tweaks
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Very good...used the essence recipe on this site, but w/o salt added. Does seem to want a little salt, or maybe add a little boullion to the mixture during saute process. This was terrific answer to the "what do I do with all my garden eggplants?" question, as we are averaging about six ripe ones per week! I replaced the green pepper with an orange one because of a friend's allergy to the green, and the colors were spectacular! Esp. when served with a simple salad of cucumber, basil, and tomato from the garden. Mine was a spicy version and the cooling cucumber in the salad was a nice compliment. Also, I brushed olive oil and a little seasoning of fresh thyme and sea salt on the inside of the shells, and cooked them for 5 minutes in the oven before stuffing; this made the "bowl" more easily edible! Unfortunately, I made the rice too early in the day and then forgot to add it to the stuffing mixture--just as well, becuse there was a lot more stuffing than there was space in the "bowls"! The mixture was just as filling and tasty w/o the rice if anyone is low-carb out there! My rice mixture was actually part brown rice, part barley, and part wild rice for color and texture as well as a nutty flavor, so I am a little disappointed that I was so forgetful! Oh well, this will definitely be made again! A winner!