Name: Vegetable-Stuffed Eggplant
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1 small eggplant -; 1 medium ear sweet corn, husk removed -; 1 small onion, finely chopped -; 1 small tomato, chopped -; 1 garlic clove, minced -; 4-1/2 teaspoons canola oil -; 2 tablespoons minced fresh parsley -; 1/2 teaspoon salt -; 1/4 teaspoon minced fresh oregano -; 1/4 teaspoon pepper -; 1/2 cup water -; 1/3 cup shredded cheddar cheese -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable-Stuffed Eggplant

1. 1 small eggplant -

2. 1 medium ear sweet corn, husk removed -

3. 1 small onion, finely chopped -

4. 1 small tomato, chopped -

5. 1 garlic clove, minced -

6. 4-1/2 teaspoons canola oil -

7. 2 tablespoons minced fresh parsley -

8. 1/2 teaspoon salt -

9. 1/4 teaspoon minced fresh oregano -

10. 1/4 teaspoon pepper -

11. 1/2 cup water -

12. 1/3 cup shredded cheddar cheese -

How to cook deliciously - Vegetable-Stuffed Eggplant

1. Stage

Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob.

2. Stage

In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish.

3. Stage

Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted.

4. Stage