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cheese-stuffed eggplant

Beverley1991 avatar
Recipe by
Beverley Williams
@Beverley1991
San Antonio, TX

This is our favorite meatless dish. It is from Jordan.

yield 4 serving(s)
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For cheese-stuffed eggplant

  • 2 sm
    eggplants
  • 1 md
    onion, chopped
  • 2 clove
    garlic, finely chopped
  • 1/4 c
    olive oil
  • 8 oz
    mushrooms, thinly sliced
  • 2 md
    tomatoes, diced
  • 1 c
    salted peanuts
  • 1 1/2 c
    soft beard crumbs
  • 2 Tbsp
    snipped parsley
  • 1/2 tsp
    salt
  • 1/2 tsp
    marjoram
  • 1/2 tsp
    oregano, dried
  • 2/3 c
    grated parmesan

How To Make cheese-stuffed eggplant

  • 1
    Preheat oven to 350 degrees.
  • 2
    Cut eggplants in half lengthwise.
  • 3
    Cube enough eggplant from the shells to measure about 4 cups. Leave a 1/2 inch wall on sides and bottom of the shells.Reserve the shells,
  • 4
    In a 10 inch skillet, heat the oil over medium heat. Cook the eggplant cubes, onion and garlic for 5 minutes.
  • 5
    Lower heat to low. Add remaining ingredients except the cheese. Cover and cook for 10 minutes.
  • 6
    Place eggplant shells in an ungreased, shallow baking pan.
  • 7
    Spoon eggplant mixture evenly into the 4 shells. Sprinkle the cheese evenly over each.
  • 8
    Bake uncovered for 30 to 40 minutes until eggplant is tender.
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