Stuffed Eggplant

* Exported from MasterCook *

STUFFED EGGPLANT

Recipe By : The KitchenAid Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium eggplant -- trimmed
2 small onions -- quartered
2 cloves garlic
1/4 cup olive oil
3/4 cup long grain rice
1 10-oz can chicken broth
1 teaspoon sugar
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
dash cinnamon
2 tomatoes, diced
1/2 cup parmesan cheese
2 tablespoons butter or margarine, melted

Cut eggplants in half lengthwise. Scoop out pulp, leaving a 3/8-inch shell;
set aside.

Assemble and attach food grinder using coarse grinding plate. Turn to speed
4 and grind eggplant pulp onions and garlic.

Heat oil in a 12-inch skillet over medium heat. Add ground vegetables and
saute 4 minutes. Add rice, chicken broth, sugar, basil, salt, pepper, and
cinnamon; mix well. Cover and simmer over low heat for 15 minutes. Add
tomatoes and simmer 10 minutes momre.

Remove mixture from heat and stir in Parmesan cheese. Loosely stuff each
eggplant shell. Place shells in a greased 9x13x2-inch pan. Brush with
butter. Cover and bake at 325F for 20 minutes. Remove cover and bake 30
minutes more or until tops are crusty. Serve immediately.

typed by KCODY63@worldnet.att.net

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NOTES : When selecting eggplant, they should be firm, with a shiny, smooth
purple skin.