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Recipe by Nitra Ladies Auxiliary

Eggplant Stuffed With Kasha or Rice

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Eggplant Stuffed With Kasha or Rice
Dairy Dairy
Easy Easy
2 Servings
Allergens

Contains

- Dairy
1 Hour, 10 Minutes
Diets
- Gluten Free

Ingredients

Main ingredients

  • 3/4 cup cooked kasha (buckwheat) or rice

  • 1/2 teaspoon dried basil or 1 cube Dorot Gardens Frozen Basil or oregano

  • 1/2 cup shredded cheese

Directions

Prepare the Eggplants

1.

Cut eggplant in half lengthwise. Scoop out pulp, leaving a quarter-inch margin, to create a shell.

2.

Cook shells in boiling water for two minutes or until tender. Drain.

3.

Chop uncooked pulp.

4.

Sauté eggplant pulp, onion, garlic and parsley in butter until tender.

5.

Stir in kasha and basil, mix well.

6.

Scoop into shells. Bake, covered, at 350 degrees Fahrenheit for 20 minutes.

7.

Top with cheese and bake,  uncovered,  for 10 minutes until cheese melts.

Credit

Styling and Photography by Faigy Feldman

Recipe tags

cheesy colorful stuffed eggplant
Eggplant Stuffed With Kasha or Rice

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