Rice and Feta-Stuffed Baby Eggplant

Name: Rice and Feta-Stuffed Baby Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 567 grams baby eggplants (about , cut in half lengthwise; 237 milliliters cooked brown basmati rice; 59 milliliters dry white wine; 57 grams 1/2 cup crumbled feta cheese; 2 Tbsps finely chopped fresh basil; 1 Tbsp finely chopped fresh parsley; 2 garlic cloves, minced; 1 jalapeño pepper, seeded and finely chopped; 2 teaspoons olive oil; 237 milliliters finely chopped onion; 1 teaspoon sea salt, divided; 1 teaspoons sugar; 473 milliliters chopped tomato; 237 milliliters finely chopped yellow bell pepper

Rice and Feta-Stuffed Baby Eggplant is a gluten free and vegetarian recipe with 4 servings. This side dish has 320 calories, 9g of protein, and 7g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up jalapeño pepper, brown basmati rice, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Combine tomato, dry white wine, sugar, and 1/4 teaspoon salt in a 13 x 9-inch baking dish; spread evenly.

Ingredients you will need

Dry White Wine

Spread

Tomato

Sugar

Salt

Equipment you will use

Baking Pan

Scoop pulp from eggplant halves, leaving 1/4-inch-thick shells. Chop pulp.

Ingredients you will need

Eggplant

Pasta Shells

Sprinkle inside surfaces of eggplant shells with 1/4 teaspoon salt.

Ingredients you will need

Eggplant

Pasta Shells

Salt

Heat oil in a large nonstick skillet oven medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Oven

Add onion, bell pepper, garlic, and 1/2 teaspoon salt; saut 3 minutes. Stir in eggplant pulp, basil, and jalapeo; cover, reduce heat, and cook over low heat 10 minutes or until eggplant is tender.

Ingredients you will need

Bell Pepper

Eggplant

Garlic

Basil

Onion

Salt

Remove from heat; stir in rice, cheese, and parsley.

Ingredients you will need

Parsley

Cheese

Rice

Spoon about 1/4 cup eggplant mixture into each eggplant shell, pressing gently; place shells, cut sides up, over tomato mixture in baking dish. Cover and bake at 375 for 15 minutes. Uncover; bake an additional 15 minutes or until shells are tender. Spoon about 1 1/2 tablespoons tomato mixture over each eggplant half.

Ingredients you will need

Eggplant

Pasta Shells

Tomato

Equipment you will use

Baking Pan

Oven

Garnish with parsley sprigs, if desired.

Ingredients you will need

Parsley