Cheese-stuffed eggplant PDF Print E-mail

Cheese-Stuffed Eggplant (Jordan)

2 (1 pound) eggplants
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
8 ounces mushrooms, thinly sliced
2 medium tomatoes, cut into wedges
1 cup salted peanuts
1 1/2 cups soft bread crumbs
2 tablespoons snipped parsley
1/2 teaspoon salt
1/2 teaspoon ground marjoram
1/2 teaspoon ground oregano
2/3 cup grated Parmesan cheese

Cut eggplants lengthwise into halves. Cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1/2-inch wall on side and bottom of each shell; reserve shells. Cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat 5 minutes. Add remaining ingredients except reserved shells and cheese. Cover and cook over low heat 10 minutes.

Place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells. Sprinkle cheese over filled shells. Bake uncovered at 350 degrees F until eggplant is tender, 30 to 40 minutes.

Yields 4 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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