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Vegetable-Stuffed Eggplant

Vegetable-Stuffed Eggplant recipe image
This International breakfast features Eggplant, Chopped onion, Clov garlic -- minced, Nonstick cooking spray, Chopped zucchini. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 2
Calories: 259.8
Dietary: Vegetarian
Description
This International breakfast features Eggplant, Chopped onion, Clov garlic -- minced, Nonstick cooking spray, Chopped zucchini. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 large Eggplant
  • 1 cups Chopped onion
  • 2 large Clov garlic -- minced
  • Nonstick cooking spray
  • 3/4 cups Chopped zucchini
  • 3/4 cups Chopped mushrooms
  • 1 cups Seeded chopped tomatoes
  • 1/2 cups Wheat germ
  • 1 teaspoons Dried thyme leaves
  • 1/2 teaspoons Black pepper
  • 1/2 teaspoons Salt -- optional
  • 1 dash Crushed red-pepper flakes
Directions
  1. 1
    1. Preheat oven to 400F (204ðC). 2. Halve eggplant lengthwise. Scoop out pulp, leaving 1/4-inch-thick shell. Chop pulp; set aside. 3. In large nonstick skillet, saute onion and garlic in cooking spray until onions are tender. Add reserved eggplant pulp, red bell pepper, zucchini and mushrooms; saute about 5 minutes, until vegetables are crisp-tender. Stir in tomatoes, wheat germ, parsley, thyme, pepper, salt and red-pepper flakes. Cook 1 minute. 4. Fill eggplant shells with vegetable mixture; sprinkle with cheese; bake 25 to 30 minutes, until shells are tender and cheese is lightly browned. Gail Shermeyer
  2. 2
    chopped red bell pepper
  3. 3
    chopped fresh parsley
  4. 4
    grated fat-free parmesan cheese

Nutrition Facts

Servings 2

Amount Per Serving
Calories 259.8kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 1.2g6%
Cholesterol 4.4mg2%
Sodium 2535.3mg106%
Total Carbohydrate 53.2g18%
Dietary Fiber 13.7g55%
Sugars 9.1g
Protein 13.0g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, black, breakfast, chopped, clov, cooking, crushed, dried, eggplant, flakes, garlic, germ, international, leaves, minced, mushrooms, nonstick, onion, optional, pepper
Read it online: https://www.chefs-mate.com/recipe/vegetable-stuffed-eggplant/