Roasted and Stuffed Eggplant

1 Large Eggplant
1 Package baby bella mushrooms (chopped)
1 small onion (chopped)
1/4 cup kalamata olives (chopped)
3/4 lb ground beef
3/4 cup sunflower seeds
1/2 cup artichoke hearts (chopped) 
2-3 cloves of garlic (chopped)
3/4 cup Parmesan cheese
Shredded Monteray Jack cheese
Shredded Gouda cheese
1 cup (dry) brown rice
2 cups chicken broth
olive oil
salt and pepper
 First start the rice : Use 1 cup of rice and 2 cups of chicken broth. Bring to a boil with 1 tablespoon of olive oil. Reduce to low and cover. Cook rice over low heat for 55 minutes or until tender.
Preheat oven to 350

Hollow out the eggplant making sure to leave 1/4 inch on all sides. If the walls are too thin they won’t hold up with the stuffing. Drizzle baking dish with olive oil and place eggplant halves in center. Drizzle olive oil on eggplant. Cook for 30-40 min. Until cooked but not too soft.

While the eggplant shell is cooking chop 1/2 of the meat from the eggplant and combine with onion, mushrooms, olives, artichokes and saute in pan until browned. Remove from heat and set aside. In another pan, brown the ground beef until cooked through. Combine all ingredients in one bowl. Add rice, sunflower seeds and Parmesan cheese. 

Transfer a large portion of the stuffing to each 1/2 of the eggplant.

Cover with cheeses and place in oven for 15 minutes. Turn on broiler to brown the top.




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