Stuffed Eggplant
Ingredients
- 1 c rice
- 1 medium eggplant
- 1/4 c olive oil
- 1 tomato, diced
- 1 green pepper, diced
- 1 sm onion, minced
- 1 garlic clove, minced
- Sea salt and fresh ground pepper to taste
- 1/2 t fresh basil or marjoram
- 2 T coconut oil or butter
Directions
- Cook rice according to package directions.
- Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2″ shell.
- Dice the eggplant meat.
- Place eggplant shells cut side down in a large skillet with about 1/2″ boiling, salted water.
- Cover and steam 3 minutes. Drain and reserve.
- Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender.
- Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells and dot with butter.
- Bake in a preheated, 350’F oven about 35 minutes or until eggplant shells are tender.
- Makes two main dish servings.