Vegetable-Stuffed Eggplant Recipe
Servings Prep Time
2servings 20min
Cook Time
30min
Servings Prep Time
2servings 20min
Cook Time
30min
Ingredients
  • 1 small eggplant
  • 1 medium ear sweet corn
  • 1 small onionfinely chopped
  • 1 small tomatochopped
  • 4-1/2tsp canola oil
  • 2 tbsp fresh parsleyminced
  • 1/2 tsp salt
  • 1/4tsp basil
  • 1/2cup water
  • 1/3cup shredded cheese
Instructions
  1. 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. 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 11×7-in. baking dish; pour water into dish.
  3. Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Yield: 2 servings.
Recipe Notes

Recipe adapted from Taste of Home.