My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Sunday, December 11, 2011

Stuffed Eggplant

This is my first time making this recipe, and I didn't have all the ingredients that it called for,
so I winged it with what I had in my fridge. All I can say is, yuh-meee!
{ Prep Time: 15 mins / Cooking Time: 20 mins / Difficulty: Easy / Yields: 2 servings }

1 large eggplant, sliced in half lengthwise
1/8 cup water
1/2 cup yellow onion, chopped
1/2 cup plum tomato, chopped
1/8 cup white cooking wine
3 garlic cloves, minced
1/2 cup goat cheese, crumbled
1/4 cup fresh parsley, divided
1/4 tsp salt, divided
1/4 tsp freshly ground black pepper
1/4 cup gluten free panko bread crumbs
olive oil cooking spray
saran wrap

1. Slice tomato, onion, and garlic and set aside. Carefully remove pulp from the eggplant, leaving about 1/4" of pulp in the shell. (But, DO NOT discard pulp!) Coarsely chop pulp and set aside. Place eggplant shells in a small square baking dish. Add the 1/8 cup of water; then cover with glad wrap. Cook in the microwave on high for 4-5 mins, or until shells are tender. Keep warm. (I just left them
2. Preheat broiler.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggplant pulp and saute 7 mins. Add onion and saute for 2 mins. Season with 1/8 tsp salt. Stir in tomato, wine and garlic; cook for 3 mins or until liquid almost evaporates, stirring occasionally. Remove from heat; add goat cheese, half of the parsley, 1/8 tsp salt and pepper; then stir to combine.
4. Place eggplant shells on a baking sheet. Divide the vegetable mixture in half, then spoon into each shell. Sprinkle each eggplant with panko breadcrumbs, a little extra goat cheese and a pinch (or two!) of parsley. Broil for 3-5 mins, or until lightly browned.
5. Serve immediately with a side salad.

Recipe adapted from Cooking Light's Complete Cookbook

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