Stuffed Baby Eggplants
Matthew Clark
ingredients
- 6 baby eggplants, stems removed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1/2 of a green bell pepper, finely chopped
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 1 teaspoon garlic powder
- 1/2 cup seasoned bread crumbs
- 1 cup (4 ounces) shredded mozzarella cheese, divided
- 1/2 teaspoon salt
- 1 can (5 1/2 ounces) vegetable juice
directions
- 1
Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with nonstick cooking spray.
- 2
Cut each eggplant in half lengthwise; scoop out and coarsely chop the pulp. Reserve the eggplant shells.
- 3
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.
- 4
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.
- 5
Note: Use baby eggplants that are about 6 inches long, otherwise this won’t come out the same.
Source: Kairi Clark
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