Vegetable-Stuffed Eggplant

Name: Vegetable-Stuffed Eggplant
Ingredients: 1 small eggplant; 1 medium ear sweet corn, husk removed; 1 small onion, finely chopped; 1 small tomato, chopped; 1 garlic clove, minced; 4-1/2 teaspoons canola oil; 2 tablespoons minced fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon minced fresh oregano; 1/4 teaspoon pepper; 1/2 cup water; 1/3 cup shredded cheddar cheese

12 ingredients

4 steps

Ingredients

1 small eggplant
1 medium ear sweet corn, husk removed
1 small onion, finely chopped
1 small tomato, chopped
1 garlic clove, minced
4-1/2 teaspoons canola oil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon minced fresh oregano
1/4 teaspoon pepper
1/2 cup water
1/3 cup shredded cheddar cheese

Directions

1

Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob.
2

In a
3

, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish.
4

Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted.