Vegetable Stuffed Eggplant Recipe
Ingredients
| Eggplant | 1 Medium, pounded | |
| All purpose flour | 2 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Green pepper | 2 Tablespoon, chopped | |
| Onion | 2 Tablespoon, finley chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| 1/2 i teaspoon salt | ||
| Pepper | 1/8 Teaspoon | |
| Half and Half | 2 Tablespoon | |
| Peanuts | 1/2 Cup (16 tbs), coarsely chopped | |
| 1 jar (2 ounces) chopped pimientos, drained | ||
| Parmesan cheese | 1 Tablespoon, grated | |
Directions
1. Cut a lengthwise slice from side of eggplant. Remove and cube enough eggplant to measure 3 cups.
2. Mix eggplant, flour, margarine, green pepper, onion, garlic, salt and pepper in 1 1/2-quart casserole. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until mixture is thickened and eggplant is hot, 1 to 2 minutes longer. Stir in half-and-half, peanuts and pimiento. Fill eggplant shell with mixture; sprinkle with cheese.
3. Place eggplant shell on serving plate. Microwave uncovered on high (100%) until eggplant is tender, 4 to 6 minutes. Let stand 5 minutes.
2. Mix eggplant, flour, margarine, green pepper, onion, garlic, salt and pepper in 1 1/2-quart casserole. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until mixture is thickened and eggplant is hot, 1 to 2 minutes longer. Stir in half-and-half, peanuts and pimiento. Fill eggplant shell with mixture; sprinkle with cheese.
3. Place eggplant shell on serving plate. Microwave uncovered on high (100%) until eggplant is tender, 4 to 6 minutes. Let stand 5 minutes.
Chef
