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| Noodle and Vegetable Stuffed Eggplant |
Ingredients
Yield: 6 Servings
1/2 box ( 8 oz / 227 g ) Rice Noodles
3 small eggplants, about 1 lb ( 454 g ) each
1 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, finely minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow squash, seeded and chopped
1 15 oz ( 454 ml ) can diced tomatoes
1 tsp salt 1/2 tsp cracked black pepper
1 Tbsp dried basil
2 tsp dried oregano
1/3 cup parmesan cheese
1/2 cup medium fine chopped Italian parsley
Cooking Instructions
1. Preheat oven to 375�F (190�C).
2. Soak Rice Noodles according to box for sauté.
3. Cut eggplant in half lengthwise. Remove pulp, leaving about 1/4 inch thick shell. Rough chop the pulp and set aside.
4. In a large non-stick skillet, heat olive oil over medium heat. sauté eggplant pulp, onion and garlic 2 to 3 minutes or until almost soft. Add red bell pepper, green bell pepper, yellow squash and sauté 2 - 3minutes more.
5. Stir in the diced tomatoes, salt, pepper, basil and oregano and mix together well. Simmer for 5 minutes more. Turn off heat.
6. Add drained Rice Noodles to the vegetables, tossing well until all is well incorporated. Transfer to a large bowl.
7. Mix in parmesan and chopped parsley.
8. Lightly oil the outside bottom of the eggplants and place eggplant halves in size appropriate baking dish open side up. Stuff with the Rice Noodles / vegetable mixture.
9. Bake for 25 - 35 minutes, until the eggplant shell is soft enough to eat. Serve.
by PCT Thailand |
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