Cheese-Stuffed Eggplant (Jordan)

Ingredients

  • 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

Instructions

  1. 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.
  2. Cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat 5 minutes.
  3. Add remaining ingredients except reserved shells and cheese. Cover and cook over low heat 10 minutes.
  4. Place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells.
  5. Sprinkle cheese over filled shells.
  6. Bake uncovered at 350 degrees F until eggplant is tender, 30 to 40 minutes.

Yields 4 servings.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.




DON'T MISS Weekly Specials
from The Prepared Pantry!