Friday, June 8, 2012
Do it " Once a week"
1 cup brown rice
3 small size eggplants halved lengthwise
1 red onion chopped
2 garlic cloves crushed
1 small green pepper chopped * I substituted 1 each mini red/yellow/orange pepper
½ cup sliced mushrooms
3 tbs olive oil
½ cup cheddar cheese grated * I omitted the cheddar cheese
1 egg beaten * I omitted the egg
½ tsp marjoram * I substituted 1 tsp fresh oregano and 1 tsp fresh mint leaves from my garden
Salt and pepper to taste
Cook the rice as directed and let cool. Scoop the flesh out of the from the eggplant and chop. Blanch the shells in boiling water for 2 minutes then drain upside down. Saute the chopped eggplant, onion, garlic, pepper and mushrooms in the oil for 10 minutes. Mix the rice and the eggplant mixture with the cheese, egg and spices. Arrange the eggplant in the shells in an ovenproof dish. Spoon the mixture into the shells. Heat oven to 375 degrees and bake for 25 minutes until the filling is golden brown.