Vegetable-Stuffed Eggplant

By á-2825

Ingredients

• 1 small eggplant
• 1 medium ear sweet corn, husk removed
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1 garlic clove, minced
• 4-1/2 teaspoons canola oil
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon minced fresh oregano
• 1/4 teaspoon pepper
• 1/2 cup water
• 1/3 cup shredded cheddar cheese

Details

Servings 2
Preparation time 20mins
Cooking time 50mins
Adapted from Www.tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob.

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. Place in an ungreased 11x7-in. baking dish; pour water into dish.

Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Yield: 2 servings.