Vegetable Stuffed Eggplant
250 mL (1 cup) chopped onion (about 1 medium)
2 large cloves garlic, minced
250 mL (1 cup) chopped red bell pepper (about 1 medium)
180 mL ( 3/4 cup) chopped mushrooms
375 mL (1 1/2 cups) cooked brown rice
125 mL ( 1/2 cup) toasted wheat germ
60 mL ( 1/4 cup) chopped fresh parsley
15 mL (1 tbsp) chopped fresh thyme or 5 mL (1 tsp) dried thyme leaves
3 mL ( 3/4 tsp) salt
2 mL ( 1/2 tsp) ground black pepper
80 mL (1/3 cup) finely shredded Swiss cheese
Heat oven to 205°C (400°F).
Halve eggplants lengthwise, leaving stem intact. Scoop out pulp, leaving 0.5 cm ( 1/4-inch) thick shell. Arrange eggplant shells in 38 by 25 by 2.5 cm (15 by 10 by 1-inch) jelly roll pan coated with cooking spray. Chop eggplant pulp; set aside.
Spray large nonstick skillet with cooking spray. Cook onion and garlic over medium heat until onion is tender. Add bell pepper, mushrooms and reserved eggplant pulp; cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in rice, wheat germ, parsley, thyme, salt and pepper; heat through.
Fill eggplant shells with vegetable mixture. (Eggplant shells will be very full.) Sprinkle with cheese.
Bake 25 to 30 minutes or until shells are tender and cheese is lightly browned. Sprinkle with additional wheat germ, if desired.
Yield: 4 main dish servings
Cook's Note: Wheat germ adds a nutty taste and vitamins and minerals, including folic acid and vitamin E, to recipes. It's available in the cereal aisle of the supermarket.
Submitted by Heather V.
Main Dishes & Casseroles
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