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Rice-stuffed Eggplant

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cook Onion, green pepper and celery in butter in large skillet. Push vegetables to one side. Add rice and cook, stirring, until golden brown.
  2. Meanwhile, cut Eggplant in half and scoop out pulp, leaving 1/2-inch shell. Cut pulp into small pieces and add to rice mixture. Stir in tomatoes, salt, basil, pepper and worcestershire sauce.
  3. Cover and simmer 20 minutes or until rice is tender. Spoon into Eggplant shells. Bake at 350 degrees 1 hour. Serve with Cheese, if desired.

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