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1 medium eggplant
1 large onion, chopped
1 clove garlic, chopped, or 1 cube Gefen Frozen Garlic
1 tablespoon parsley stems, minced, or 3 cubes Dorot Gardens Frozen Parsley
2 tablespoons butter or margarine
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
Cut eggplant in half lengthwise. Scoop out pulp, leaving a quarter-inch margin, to create a shell.
Cook shells in boiling water for two minutes or until tender. Drain.
Chop uncooked pulp.
Sauté eggplant pulp, onion, garlic and parsley in butter until tender.
Stir in kasha and basil, mix well.
Scoop into shells. Bake, covered, at 350 degrees Fahrenheit for 20 minutes.
Top with cheese and bake, uncovered, for 10 minutes until cheese melts.
Styling and Photography by Faigy Feldman
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