Eggplant Manicotti Recipe

Eggplant Manicotti Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 medium: Eggplant, 1 Lb. About
2 centiliter: Garlic Sliced,
1: Red Bell Pepper,
3 large: Plum Tomatoes,
1 tbsp: Dried Thyme,
1/4 tsp: Salt,
8: Cooked Manicotti Shells,
Vegetable Cooking Spray,
3 cup: Tightly Packed Fresh,
Spinach, About 1/4 Lb.
1/2 cup: Low Fat Cottage Cheese,
1/4 tsp: Pepper,
1 tbsp: Lemon Juice,
3 tbsp: Grated Parmesan,

Directions:

Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat
350 For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper
in Half Lengthwise. Place Pepper, With Skin Side Up On A Baking
Sheet. Flatten With Palm Of Hand. Broil 3 in. From Heat 10 Min. OR
Until Charred. Place in Ice Water, Let Stand 5 Min. Remove From
Water, Peel & Discard Skins.
Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme &
Salt. Process Mixture Until Chopped. Stuff Each Shell With 1/3 C.
Mixture. Put in Baking Dish Coated With Spray. Cover & Bake At 350
For 30 Min.
Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese,
Lemonjuice,& Pepper in Processor & Process Until Smooth. Spoon
Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let
Stand 5 Min.
Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)


Source from luhu.jp