Rice and Feta-Stuffed Baby Eggplant

recipe

Yield:

4 servings (serving size: 3 eggplant halves)

Recipe from

Cooking Light

Nutritional Information

Calories 256
Caloriesfromfat 28 %
Fat 8.1 g
Satfat 3.5 g
Monofat 3 g
Polyfat 0.9 g
Protein 7.9 g
Carbohydrate 40.1 g
Fiber 3.7 g
Cholesterol 17 mg
Iron 1.6 mg
Sodium 810 mg
Calcium 132 mg

Ingredients

2 cups chopped tomato
1/4 cup dry white wine
1/2 teaspoon sugar
1 teaspoon sea salt, divided
6 baby eggplants (about 1 1/4 pounds), cut in half lengthwise
2 teaspoons olive oil
1 cup finely chopped onion
1 cup finely chopped yellow bell pepper
2 garlic cloves, minced
2 tablespoons finely chopped fresh basil
1 jalapeño pepper, seeded and finely chopped
1 cup cooked brown basmati rice
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon finely chopped fresh parsley
Parsley sprigs (optional)

Preparation

Preheat oven to 375°.

Combine tomato, dry white wine, sugar, and 1/4 teaspoon salt in a 13 x 9-inch baking dish; spread evenly.

Scoop pulp from eggplant halves, leaving 1/4-inch-thick shells. Chop pulp. Sprinkle inside surfaces of eggplant shells with 1/4 teaspoon salt.

Heat oil in a large nonstick skillet oven medium-high heat. Add onion, bell pepper, garlic, and 1/2 teaspoon salt; sauté 3 minutes. Stir in eggplant pulp, basil, and jalapeño; cover, reduce heat, and cook over low heat 10 minutes or until eggplant is tender. Remove from heat; stir in rice, cheese, and parsley.

Spoon about 1/4 cup eggplant mixture into each eggplant shell, pressing gently; place shells, cut sides up, over tomato mixture in baking dish. Cover and bake at 375° for 15 minutes. Uncover; bake an additional 15 minutes or until shells are tender. Spoon about 1 1/2 tablespoons tomato mixture over each eggplant half. Garnish with parsley sprigs, if desired.

Note:

Peter Berley,

September 2002
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