Hi everyone! This week we are focusing on the eggplant. Scroll down to see the recipe of the week.
To highlight this wonderful vegetable this week, here is my AMAZING tasting Italian-style vegetarian stuffed eggplant. Miam!
Recipe: Italian-style vegetarian stuffed eggplant
Portions: 4 + extra filling over for lunches
Prep: 20 min
Cook: 45 min
Ingredients:
- 2 eggplants
- 3 tbsps olive oil
- 3/4 tbsp rosemary, dry
- 1/2 tbsp italian seasoning, salt free
- 1 cup rice, brown, dry
- 1/2 red onion
- 1 cup mushrooms, chopped
- 1 cup peas, frozen
- 1 can kidney beans, drained, no added salt
- Tomato sauce (see recipe below)
- 3/4 cup cheese, low-fat, grated
- Salt & pepper to taste
Preparation:
1) Preheat oven to 425 °F. Cut eggplants in half & salt the flesh. Wait 20 min. Pat dry the flesh. Brush with 2 tbsps of olive oil, add pepper, italian seasoning & 1/2 tbsp rosemary. Cook for 35 min.
2) Cook the rice
3) In a pan, cook the onions & mushrooms on low-medium heat in 1 tbsp of olive oil for 5 min. Add peas & 1 tsp of rosemary & continue cooking for 3 min. Add beans & mix in the rice. Add salt & pepper to taste.
4) Make a hole in each eggplant half & fill with rice-bean mixture. Add tomato sauce & cheese.
Recipe: Tomato sauce
Prep: 5 min
Ingredients:
- 1 can diced tomatoes, no salt added
- 2 garlic cloves, chopped
- 1 tsp salt
- 1 tsp italian seasoning, salt free
- 1 tbsp olive oil
- 1 tsp sugar
Have you tried the recipe? Let me know what you think by leaving a comment.
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