Vegetable-Stuffed Eggplant


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Serves 5 | Prep Time | Cook Time

Why I Love This Recipe

I got this recipe out of a church cookbook. It was very filling to the point that I used it as a main meal instead of a side dish. Enjoy!


Ingredients You'll Need

1 medium eggplant
2 medium tomatoes, seeded & chopped
1/2 cup green pepper, chopped
1/2 cup celery, sliced
1/2 cup onion, chopped
1 cup buttery cracker crumbs
1/4 tsp salt
1/8 tsp pepper
1/4 cup water
1/2 cup cheddar cheese, shredded


Directions

I got this recipe out of a church cookbook. It was very filling to the point that I used it as a main meal instead of a side dish. Enjoy!


Ingredients:


1 medium eggplant


2 medium tomatoes, seeded & chopped


1/2 cup green pepper, chopped


1/2 cup celery, sliced


1/2 cup onion, chopped


1 cup buttery cracker crumbs


1/4 tsp salt


1/8 tsp pepper


1/4 cup water


1/2 cup cheddar cheese, shredded


Directions:


Cut eggplant in half lengthwise. Scoop out pulp, leaving 1/4 inch thick shell. Dice eggplant pulp. In 1 1/2 quart casserole dish, combine diced eggplant, tomatoes, green pepper, celery and onion; cover. Microwave at HIGH 4 minutes, stirring after 2 minutes; drain. Add cracker crumbs, salt and pepper; blend well. Divide mixture evenly between eggplant shells. Place shells in 2-quart oblong glass baking dish; add water. Cover with vented plastic wrap. Microwave at HIGH 4 to 7 minutes; rotate dish 1/2 turn after 3 minutes. Sprinkle with cheese and let stand 5 minutes.


Yield: 6 servings


142 calories per serving


Questions, Comments & Reviews



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