Aubergine (Eggplant Boats)


2/3 c brown basmati rice 2 eggplants, halved lengthwise1 onion, chopped 2 garlic cloves, crushed 1 small green pepper 4 oz. mushrooms, sliced 3 tbsp olive oil 3 oz. cheddar cheese, grated 1 egg, beaten 1/2 tsp marjoram salt/pepper 2 tbsp hazelnuts, chopped Boil rice (directions), drain and cool. Scoop flesh from eggplant and chop. Blanch the shells in boiling water 2 min and drain upside down. Fry the eggplant flesh, onion, garlic, pepper, and mushrooms in the oil for about 5 min. Mix in rice, cheese, egg, marjoram, and seasoning. Arrange the eggplant sheels in an oven proof dish. Spoon in filling, sprinkle over nuts. Chill until ready to bake. Oven on 375F and bake for 25 min


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