Stuffed Eggplant

Stuffed Eggplant
Photo by www.myrecipes.com

Ingredients

  • 3 medium eggplants, trimmed
  • 2 small onions, quartered
  • 1 teaspoon sugar
  • ¾ cup long grain rice
  • ½ teaspoon black pepper
  • 2 tomatoes, diced
  • Dash cinnamon
  • + 21 more ingredients
    • ½ teaspoon salt
    • 1 can (10 3/4-ounce) chicken broth
    • ½ teaspoon salt
    • 2 cloves garlic
    • 1 can (10 3/4-ounce) chicken broth
    • 3 medium eggplants, trimmed
    • 2 cloves garlic
    • Dash cinnamon
    • 2 tomatoes, diced
    • ½ teaspoon black pepper
    • ¼ cup olive oil
    • 1 teaspoon sugar
    • ½ teaspoon basil
    • ¼ cup olive oil
    • 2 tablespoons butter or margarine, melted
    • 2 tablespoons butter or margarine, melted
    • ½ cup Parmesan cheese
    • ½ cup Parmesan cheese
    • ¾ cup long grain rice
    • ½ teaspoon basil
    • 2 small onions, quartered

1. Cut eggplants in half lengthwise. Scoop out pulp, leaving a 3⁄8-inch shell; set aside. 2. Assemble and attach KitchenAid® Food Grinder attachment to the KitchenAid® Stand Mixer. Use the coarse grinding plate, turn to Speed 4 and grind eggplant pulp, onions and garlic. 3. Heat oil in a 12-inc...

View full recipe at My Recipes

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