Tomato-stuffed Eggplant Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
2 medium eggplants 2 Tablespoons olive oil I large onion, finely
chopped 1 clove garlic, crushed 2 large whole tomatoes, peeled and
cut in small wedges 1/4 cup finely-snipped chives 1/2 cup plain bread
crumbs 1/2 teaspoon each dried crushed basil, oregano, and thyme Salt
or suit substitute to taste Pepper, freshly cracked, to taste 2-1/2
cups tomato juice 2 Tablespoons freshly-minced parsley Preheat oven
to 375 degrees.
Slice eggplants in half lengthwise. Remove pulp, leaving 1/2"
layer on outer shell. Chop I cup pulp. In a skillet, saut6 onion and
garlic in oil along with tomato wedges and chopped eggplant. Stir
often, until all vegetables are soft. Mix in chives, bread crumbs,
and all seasonings. Stuff shells and arrange in oven-proof dish. Pour
tomato juice into bottom of pan. Bake about 30 minutes, basting with
juice to keep moist. Garnish with parsley.
Title: TOMATO-STUFFED PEPPERS (BTVC62A)
Categories: Main dish
Yield: 4 Servings
4 x Medium-size bell peppers
1 tb Olive oil
2 x Shallots, sliced
Garlic clove, minced
1 c Sun-dried tomatoes;
Marinated in olive oil
1/2 c Cooked rice
1 tb Basil; fresh, chopped
1 ts Rosemary; fresh, chopped
1/4 ts Salt
1/4 ts Pepper
2 tb Parmesan cheese, grated
Cut a thin slice from the tops of the stem ends of the peppers. Core
and seed the peppers. Preheat the oven to 400F. Heat the oil in a
small skillet. Add the shallots and garlic; saute for 2 minutes. Add
the tomatoes, rice, herbs, salt, and pepper; stir until well mixed.
Spoon a portion of the mixture into each pepper shell. Place the
peppers in a shallow baking pan. Sprinkle the cheese on top. Bake,
uncovered, for 10 to 15 minutes. Serve at once. This recipe was
created by Andrea Chesman; author of Sun-Dried Tomatoes! Reetz
Source from luhu.jp
chopped 1 clove garlic, crushed 2 large whole tomatoes, peeled and
cut in small wedges 1/4 cup finely-snipped chives 1/2 cup plain bread
crumbs 1/2 teaspoon each dried crushed basil, oregano, and thyme Salt
or suit substitute to taste Pepper, freshly cracked, to taste 2-1/2
cups tomato juice 2 Tablespoons freshly-minced parsley Preheat oven
to 375 degrees.
Slice eggplants in half lengthwise. Remove pulp, leaving 1/2"
layer on outer shell. Chop I cup pulp. In a skillet, saut6 onion and
garlic in oil along with tomato wedges and chopped eggplant. Stir
often, until all vegetables are soft. Mix in chives, bread crumbs,
and all seasonings. Stuff shells and arrange in oven-proof dish. Pour
tomato juice into bottom of pan. Bake about 30 minutes, basting with
juice to keep moist. Garnish with parsley.
Title: TOMATO-STUFFED PEPPERS (BTVC62A)
Categories: Main dish
Yield: 4 Servings
4 x Medium-size bell peppers
1 tb Olive oil
2 x Shallots, sliced
Garlic clove, minced
1 c Sun-dried tomatoes;
Marinated in olive oil
1/2 c Cooked rice
1 tb Basil; fresh, chopped
1 ts Rosemary; fresh, chopped
1/4 ts Salt
1/4 ts Pepper
2 tb Parmesan cheese, grated
Cut a thin slice from the tops of the stem ends of the peppers. Core
and seed the peppers. Preheat the oven to 400F. Heat the oil in a
small skillet. Add the shallots and garlic; saute for 2 minutes. Add
the tomatoes, rice, herbs, salt, and pepper; stir until well mixed.
Spoon a portion of the mixture into each pepper shell. Place the
peppers in a shallow baking pan. Sprinkle the cheese on top. Bake,
uncovered, for 10 to 15 minutes. Serve at once. This recipe was
created by Andrea Chesman; author of Sun-Dried Tomatoes! Reetz
Source from luhu.jp