Bean-stuffed eggplant

1 Servings

Ingredients

Quantity Ingredient
2 mediums Eggplants
2 Cloves garlic, minced
1 cup Chopped onions
16 ounces Cooked kidney beans
2 cups Cooked white or brown rice
¼ teaspoon Dried thyme
1 teaspoon Dried basil
1 teaspoon Dried oregano
4 ounces Nonfat Cheddar cheese, grated
⅔ cup Nonfat dry milk
½ cup Water
2 teaspoons Sesame seeds

Directions

Cut eggplants in half, lengthwise. Scoop out pulp, leaving ¼" thick shells. Chop pulp. Add eggplant, garlic and onions to a nonstick skillet (sprayed with nonstick spray) and cook, covered, until vegetables are tender. Reduce heat to low. Preheat oven to 350. Stir in remaining ingredients, except sesame seeds. Heat, stirring, until cheese is melted.

Remove from heat. Fill eggplant shells with bean mixture. Sprinkle evenly with sesame seeds. Place eggplants in a shallow baking dish that has been sprayed with a nonstick cooking spray. Bake 30 minutes, uncovered.

Posted to fatfree digest V96 #291 Date: Mon, 21 Oct 1996 11:49:13 -0400 From: Julie Bargo <jkb96@...>

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