Kidney Beans Stuffed Eggplant Recipe
Stuffed Eggplant is an amazingly delicous side dish. Try this Stuffed Eggplant recipe; I bet you will have a huge fan following for this one.
Ingredients
2 small eggplants
Water
3 tablespoons olive or salad oil
1 medium-sized onion, thinly sliced
1 medium-sized green pepper, cut into thin strips
1 garlic clove, minced
1 large tomato, cut into bite-sized pieces
1 small zucchini, thinly sliced
1 1/4 teaspoons salt
1 teaspoon sugar
1/2 teaspoon basil
1/4 teaspoon coarsely ground black pepper
1 15 1/4- to 19-ounce can red kidney beans, drained
1 4-ounce package shredded mozzarella cheese
Directions
1. Cut each eggplant lengthwise in half. Cut out center of each eggplant half, leaving a 1/2 inch shell. Cut eggplant centers into bite-sized pieces; set aside.
2. In 12-inch skillet, in 1/2 inch water, arrange eggplant shells, cut side up; over high heat, heat to boiling. Reduce heat to low; cover and simmer about 5 minutes or just until eggplant shells are fork-tender (do not cook any longer, or shells will collapse when filled). Drain egg plant shells well; place in jelly-roll pan and set aside.
3. Meanwhile, in 3-quart saucepan over medium heat, in hot olive oil, cook onion, green pepper, and garlic, stirring occasionally, until vegetables are tender-crisp. Add cut-up eggplant, tomato, zucchini, salt, sugar, basil, and ground pepper. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally, until vegetables are tender. Stir in kidney beans; heat through.
4. Preheat oven to 400°F. Spoon vegetable mixture into eggplant shells; evenly sprinkle shredded cheese over top. Bake stuffed eggplant 10 minutes or until cheese melts and mixture is hot.
2. In 12-inch skillet, in 1/2 inch water, arrange eggplant shells, cut side up; over high heat, heat to boiling. Reduce heat to low; cover and simmer about 5 minutes or just until eggplant shells are fork-tender (do not cook any longer, or shells will collapse when filled). Drain egg plant shells well; place in jelly-roll pan and set aside.
3. Meanwhile, in 3-quart saucepan over medium heat, in hot olive oil, cook onion, green pepper, and garlic, stirring occasionally, until vegetables are tender-crisp. Add cut-up eggplant, tomato, zucchini, salt, sugar, basil, and ground pepper. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally, until vegetables are tender. Stir in kidney beans; heat through.
4. Preheat oven to 400°F. Spoon vegetable mixture into eggplant shells; evenly sprinkle shredded cheese over top. Bake stuffed eggplant 10 minutes or until cheese melts and mixture is hot.
