This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Stuffed Baby Eggplant
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- #42804
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
6 baby eggplants, stems removed
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
1 can (14.5 ounce size) diced tomatoes, drained
1 teaspoon garlic powder
1/2 cup seasoned bread crumbs
1 cup shredded Mozzarella cheese, divided
1/2 teaspoon salt
1 can (5.5 ounce size) vegetable juice
directions
Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with nonstick cooking spray.
Cut each eggplant in half lengthwise; scoop out and coarsely chop the pulp.
In a large skillet, heat the oil over medium-low heat; add the chopped eggplant, onion, bell pepper, tomatoes, and garlic powder. Cook for 15 to 20 minutes, or until the vegetables are tender, stirring occasionally.
Stir in the bread crumbs, 1/2 cup mozzarella cheese, the salt, and vegetable juice; cook for 2 to 3 minutes, or until the liquid is absorbed. Remove from the heat and cool slightly.
Spoon the vegetable mixture evenly into the eggplant shells and place on the baking sheet. Cover with aluminum foil and bake for 1 hour. Remove the foil, sprinkle with the remaining 1/2 cup mozzarella cheese, and bake for 20 to 25 minutes, or until the eggplant is tender.
NOTE: Be sure to use baby eggplant (each about 6 inches long) in this recipe and not full-sized ones.
added by
foodistamarygirl
nutrition data
225 calories, 10 grams fat, 28 grams carbohydrates, 9 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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