Thanks.Stuffed eggplant or green pepper recipes anyone?
Take the eggplant and cut into thin 1 cm slices. Salt and let the moisture drain. Grill them on high heat on a griddle pan until they are just limp and pliable. Let cool on a plate. Take one slice of eggplant and place a chunk of feta, sundried tomatoes and sliced mushrooms (sauteed if you want) and roll the eggplant up into a parcel. Place on a baking tray. Stuff all the rolls of eggplant, and top with a slice of mozarella and one leaf of basil. Bake in the oven until hot and bubbly.Stuffed eggplant or green pepper recipes anyone?
Cook 1 cup of white rice, 2 cups boiling water, cover %26amp; reduce heat...20 min's. Steam 4 seeded green bell peppers without tops in a 1/4 cup of boiling water then reduce heat, cover and simmer for 5 minutes. In a bowl mix warm rice with 1/2 cup of shredded cheddar cheese and salt/pepper to taste. Place rice/cheese mixture in bell peppers. Arrange in small casserole or baking dish. Cover with diced tomatoes and shredded cheddar. Bake covered at 350 degrees for 20 minutes, then uncover and bake until cheese is slightly golden brown.
2 (1 pound) eggplants, quartered and cut into 1/2 inch strips
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
6 sprigs fresh parsley, chopped
1 1/2 cups fresh bread crumbs
1/2 cup grated Gruyere cheese
2 tablespoons chopped black olives
1 tablespoon capers
1 lemon, juiced
1 teaspoon chopped fresh basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
pepper to taste
12 slices tomato
1/4 cup grated Gruyere cheese
4 tablespoons olive oil
Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
Bake in preheated oven for 30 minutes.
Cut the top and bottom off of your pepper and set in a baking dish.
In a bowl mix
3 cups cooked white rice, 1/4 cup heavy cream, pinch of salt %26amp; pepper, 1 small can tomato paste (4 oz.), 1/4 cup grated parmesan, 2Tbsp garlic salt or 1Tbsp garlic powder, and 1/4 cup bread crumbs.
combine thoroughly and stuff your peppers.
drizzle peppers with olive oil and bake at 325 for about 30 minutes or until outside begins to blacken and inside reaches 145 degrees F.
makes 4-5 peppers
Enjoy!
BAKED STUFFED EGGPLANT APPETIZERS
4 baby eggplants (about 4 oz. each)
2 tsp. olive oil
2 tbsp. each diced onion and red bell pepper
1 garlic clove, minced
1/2 c. part skim Ricotta cheese
1 egg, beaten
3 tbsp. seasoned dried bread crumbs
1/4 tsp. each basil leaves, oregano leaves and salt
Dash pepper
3 oz. shredded Mozzarella cheese, divided
Cut each eggplant in half lengthwise; scoop out pulp, leaving 1/4 inch thick shells. Reserve shells; chop pulp and reserve. Preheat oven to 350 degrees F. In small skillet heat oil; add onion, pepper, eggplant pulp and garlic and saute until vegetables are tender. Remove from heat and stir in Ricotta cheese, then egg, bread crumbs and seasonings.
Spray 10x6x2 inch flameproof baking dish with nonstick cooking spray. Spoon 1/8 inch of eggplant mixture into each reserved shell and transfer shells to sprayed dish. Bake until mixture is hot and shells are tender, about 25 minutes. Remove shells from oven and sprinkle each with an equal amount of Mozzarella cheese; broil until cheese is melted.
Makes 4 servings
STUFFED GREEN PEPPERS
6 med. green peppers
3 c. cooked brown rice
1/2 c. vegetarian burger
1/4 onion, chopped
1 1/2 ribs diced celery
1/4 diced green pepper
2 tbsp. olive oil
1/4 c. tomato puree
1/4 tsp. oregano
1/4 tsp. sweet basil
1 tsp. yeast
1 tsp. honey
1 tsp. salt
1/2 qt. tomatoes
Dash of thyme, marjoram, and sage
Saute onions, celery, and diced green pepper. Add tomatoes and tomato puree. Simmer 5 to 10 minutes. Remove from heat. Add herbs, yeast, honey, and salt. Stir in burger and brown rice. Parboil peppers for 8 minutes. Divide peppers as desired into shells for stuffing. Stuff with above mixture and top with Soy Cheese (recipe in Dressings section). Put in greased 9 x 13 inch baking dish. Add 1/4 inch of water. Bake at 350 degrees for 30 minutes. Serve with tomato sauce poured over top or with sprinkle of paprika on top. 6 servings.
JM
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