Stuffed Eggplant

14 ingredients
8 steps

Ingredients

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

Directions

  1. 1
    Cut eggplants in half lengthwise. Scoop out pulp, leaving a 3/8-inch shell; set aside.
  2. 2
    Assemble and attach KitchenAid(R) Food Grinder attachment to the KitchenAid(R) Stand Mixer. Use the coarse grinding plate, turn to Speed 4 and grind eggplant pulp, onions and garlic.
  3. 3
    Heat oil in a 12-inch skillet over medium heat. Add ground vegetables and saute 4 minutes. Add rice, chicken broth, sugar, basil, salt, pepper and cinnamon; mix well. Cover and simmer over low heat for 15 minutes. Add tomatoes and simmer 10 minutes more.
  4. 4
    Remove mixture from heat and stir in Parmesan cheese. Loosely stuff each eggplant shell. Place shells in a greased 9x13-inch pan.
  5. 5
    Brush with butter. Cover and bake at 325°F for 20 minutes. Remove cover and bake 30 minutes more or until tops are crusty. Serve immediately.
  6. 6
    Tip: When selecting eggplant, they should be firm, with a shiny, smooth purple skin.
  7. 7
    To purchase the
  8. 8
    used in this recipe, please visit

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