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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | large | Onion, chopped | 2 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, chopped | 1 | medium | zucchini | 2 | cloves | garlic minced | 2 | tablespoon | olive oil | 2 | eggplant, unpeeled (approx 1-1/4 lb) | Eggplant | 1 | cup | Rice, brown, medium-grain | 3 | tablespoons | chiles, green, chopped | 5 | clove | garlic minced | 1/2 | teaspoon | Spices, ground cumin | 1/2 | teaspoon | black pepper | 1/2 | teaspoon | salt | 1/4 | cup | cornmeal | 6 | tablespoons | basil, fresh | 1 | large | eggs | 2 | tablespoons | cornmeal | 2 | cubic inchs | Cheese, parmesan, shredded |
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Steps
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Sequence
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Step
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| | 1 | In large skillet, med heat, saute chopped onion, garlic, mild peppers and squash till soft and browned. Approx 10 min
Cut eggplant lengthwise and scoop out some of seeds and scoop and add to sauteed veggies all but 1/2 inch of eggplant shell and pulp.
Remove veggies from skillet with slotted spoon (leave juices in skillet) and in separate pan mix sauteed veggies and cooked rice. | | 2 | In skillet on med-high heat brown spicy chiles, 5 cloves garlic, cumin, pepper, salt, cornmeal and a dash of olive oil.
Once browned, lower heat and stir in chopped herbs or greens.
Mix into large pan with veggies and rice and mix in 1 beaten egg. | | 3 | Set eggplant shells (w/1/2 inch pulp) in casserole dish. Stuff with veggie mixture. Place in oven (preheated 350 degrees) for 30 minutes. | | 4 | Remove eggplant. Raise oven temp to 400 degrees.
Press onto stuffed eggplant cornmeal/cheese mixture and dash olive oil.
Return to oven for 10 minutes or until topping browned |
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