Vegetable-Stuffed Eggplant
INGREDIENTS
  • Servings: 5
  • 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
  1. 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!
  2. Ingredients:
  3. 1 medium eggplant
  4. 2 medium tomatoes, seeded & chopped
  5. 1/2 cup green pepper, chopped
  6. 1/2 cup celery, sliced
  7. 1/2 cup onion, chopped
  8. 1 cup buttery cracker crumbs
  9. 1/4 tsp salt
  10. 1/8 tsp pepper
  11. 1/4 cup water
  12. 1/2 cup cheddar cheese, shredded
  13. Directions:
  14. 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.
  15. Yield: 6 servings
  16. 142 calories per serving
RECIPE BACKSTORY
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!