Vegetable-Stuffed Eggplant

Name: Vegetable-Stuffed Eggplant
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Global
Ingredients: 5 teaspoons canola oil; 1 medium ear sweet corn, husk removed; 1 small eggplant; 2 Tbsps minced fresh parsley; 1 garlic clove, minced; 1 small onion, finely chopped; 0 teaspoons minced fresh oregano; 0 teaspoons pepper; 1 teaspoons salt; 38 grams shredded cheddar cheese; 1 small tomato, chopped; 118 milliliters water

You can never have too many side dish recipes, so give Vegetable-Stuffed Eggplant a try. One serving contains 285 calories, 9g of protein, and 17g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up pepper, salt, onion, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 50 minutes. Users who liked this recipe also liked Stuffed Baby Eggplant, (Lighter) Classic Eggplant Parmigiana, and Asian Marinated Eggplant.

Instructions

Preheat oven to 350°.

Equipment you will use

Oven

Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside.

Ingredients you will need

Eggplant

Pasta Shells

Cut corn off the cob.

Ingredients you will need

Corn

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.

Ingredients you will need

Seasoning