Stuffed Miniature Eggplants

Directions

1. 1
   While eggplants are cooking, place rice in a small saucepan with 1/2 cup water.
2. 2
   Bring to a boil on the stove.
3. 3
   Reduce to a simmer.
4. 4
   Cover and cook for 8 minutes, until half cooked.
5. 5
   Drain.
6. 6
   When eggplants are cool enough to handle, cut in half lengthwise.
7. 7
   With a small knife, gently scrape out flesh, being careful not to tear the skin.
8. 8
   Reserve shells.
9. 9
   Coarsely chop flesh.
10. 10
    In a medium bowl, combine eggplant flesh with rice and remaining ingredients.
11. 11
    Divide filling evenly among the eggplant shells.
12. 12
    Place in a 13-by-9-by-2-inch oval dish.
13. 13
    Cover tightly with microwave plastic wrap.
14. 14
    Cook at 100 percent power in a high-power oven for 18 minutes.
15. 15
    Prick plastic to release steam.
16. 16
    Remove from oven and uncover.
17. 17
    Serve hot or at room temperature.