Baked Stuffed Baby Eggplant (aubergine)

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 small eggplants
• 2 teaspoons extra virgin olive oil, divided
• 3 garlic cloves, chopped
• 1/2 cup onion, chopped
• 1/2 cup red bell pepper, chopped
• 1 cup brown rice, cooked
• 1/4 cup water chestnut, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 medium tomatoes, peeled and diced
• 1/4 cup feta cheese, crumbled

Recipe

• 1 preheat oven to 400 degrees.
• 2 cut each eggplant in half lengthwise then make shallow cuts in cut side at 1/2-inch intervals.
• 3 brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet.
• 4 bake for 15 to 20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350 degrees.
• 5 in a large skillet, heat remaining oil over medium-high heat until hot.
• 6 add garlic, onion and red pepper; sauté for one minute until tender.
• 7 next, add rice through tomatoes, stir together well.
• 8 scoop out eggplant pulp from each halve leaving 1/2-inch thick shells and set shells aside.
• 9 chop pulp, add to rice mixture and mix well.
• 10 spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes.
• 11 uncover and bake an additional 10 minutes or until lightly browned.
• 12 garnish with more fresh basil and feta cheese, if desired.