Stuffed Eggplant
Created by Let's Go to The Market• Course: Vegetarian/Vegan Entrees • Diet: Vegetarian • Season(s): Summer, Fall
Ingredients
- 3 medium eggplants
- 2 tablespoons butter or margarine
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 pound mushrooms, chopped
- 1 1/2 cups cottage cheese
- 1 cup cooked rice
- 1 cup cheese, grated
- 1/2 teaspoon thyme
Instructions
Preheat oven to 350 degrees. Slice the eggplant in half lengthwise. Use a spoon to scoop out the insides, down to 1/4" of the skin. Chop the eggplant innards and cook in a skillet in butter or margarine with the onions, garlic and mushroom over medium heat until the onions are clear and the eggplant is soft. Combine all other ingredients and stuff the eggplant shells. Bake uncovered for 35 to 40 minutes.