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Stuffed Eggplants

1 largeeggplant
5 tablespoonsolive oil, divided
1 smallonion, chopped
2 clovesgarlic, minced
6 mediumcremini mushrooms, chopped
3/4 cuplong-grain brown rice
1-1/2 cupsvegetable broth
14-1/2 ounce can roasted diced tomatoes
1 medium zucchini, chopped
1/2 teaspoonred chili flakes, or to taste
1/2 teaspoon thyme
salt and pepper, to taste
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Stuffed Eggplants - Instructions

Preheat oven to 350 F. Coat the bottom of a baking pan with 1-tablespoon of olive oil.

Using a chef's knife. Slice the eggplant in half lengthwise. Using a spoon or scoop,
remove most of the eggplant flesh, leaving the skin intact. Place hollowed out
eggplant skin in prepared baking pan. Chop scooped out flesh, and set aside.

In a sauté pan, heat 2 tablespoons of oil over medium heat. Add chopped eggplant, and
sauté for 3 to 4 minutes. Add zucchini and sauté for 2 additional minutes. Remove
eggplant and zucchini from pan, and set aside. Heat remaining oil over medium heat.
Add onion and garlic and sauté 4 to 5 minutes until onions are translucent. Stirring
frequently, add mushrooms, and sauté an additional 5 to 7 minutes until tender. Add
rice, and sauté 4 to 5 minutes. Add diced tomatoes, and stir to combine. Stirring

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Stuffed Eggplants - Instructions Continued

frequently, allow the rice mixture to cook 2 to 3 minutes. Add broth and stir to
combine. Reduce heat to simmer, cover and cook for 40 to 45 minutes until rice is
tender. Fluff cooked rice with fork. Stir in zucchini and chopped eggplant, red pepper
flakes, thyme, and salt and pepper to taste.

Divide the rice and vegetable mixture between the two hollowed-out eggplants, mounding
the mixture in the shell. Cover with aluminum foil and bake in preheated oven 35 to 40
minutes until eggplant is soft. Makes 2 servings.

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