Mediterranean Stuffed Eggplant

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#1057

serves/makes:

ready in:
30-60 minutes

ingredients

1 large eggplant
2 tablespoons oil
1/2 cup chopped onion
1 clove garlic, minced or pressed
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 can (16 ounce size) peeled, diced tomatoes
1/2 teaspoon dried oregano or marjoram leaves
1/4 teaspoon black pepper
1/2 cup Feta cheese or cottage cheese

directions

Wash the eggplant. Cut into half lengthwise. Scoop out the pulp, leaving a 1/2" shell.

Chop the pulp. Saute in oil with onion and garlic until tender.

Meanwhile, melt butter in a saucepan. Stir in flour. Cook 1-2 min.

Drain tomatoes, reserving the juice. Add enough water to the juice to make 1 cup. Slowly stir juice into butter-flour mixture. Cook until thickened.

Add the sauce to the eggplant mixture along with the tomatoes and spices. Stuff shells with the mixture. Crumble the Feta cheese, if used over the tops or dot with cottage cheese.

Bake at 350 degrees F for 35 minutes or until the shells are tender. (If eggplant seems to be drying, cover with foil.)

added by

linda

nutrition data

Nutritional data has not been calculated yet.

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