| previous | next |
Title: Microwave Stuffed Eggplant
Categories: Vegetable Side
Yield: 4 Servings
| 1 | md | Eggplant |
| 1 | md | Onion; chopped |
| 1 | tb | Parsley; chopped |
| 2 | cl | Garlic; minced |
| 2 | c | Mushrooms; sliced |
| 1 | ts | Margarine; unsalted, soft |
| 2 | sl | Whole wheat bread |
| 1/2 | c | Water |
| 1 | ts | Paprika |
Preparation: Many cooks advocate salting and draining its flesh for an hour before cooking to remove juice which may be bitter to some palates. Eggplant is always thoroughly cooked before eating.
DIRECTIONS:
Cut eggplant in half and scoop out the pulp. Save the shells. Finely chop eggplant pulp. Place eggplant, onion, parsley, garlic, mushrooms and margarine in a casserole. Cover. Microwave for 5 to 6 minutes on HIGH, stirring after 3 minutes. Blend in one half of the bread crumbs. Stuff filing into shells. Place 1/2 cup of water in a dish; add the stuffed eggplant. Microwave for 5 to 7 minuttes on HIGH.
Makes 4 servings.
Nutritional Information: per serving: 104 calories, 4g protein, 2g fat, 21g carbohydrates, 4g fiber, 83mg sodium, 17% of calories from fat.
Recipe card from Whole Foods Market
Formatted for your use by The WEE Scot -- paul macGregor
| previous | next |