Tuesday, August 7, 2007

Baked Stuffed Eggplant

1 medium eggplant, halved lengthwise, flesh scooped out, and chopped (reserve shells)
1 small onion, chopped
1 small green bell pepper, chopped
4-6 mushrooms, chopped
1 tbsp olive oil
1/2 cup cooked rice
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp salt
2 tbsp tomato paste
4 tbsp vegan cheese (optional)

Preheat oven to 350 F. In a large saucepan on medium heat, saute the eggplant, onions, pepper, and mushrooms in oil until the onions are translucent. Add the rice, oregano, basil, salt, and tomato paste and let simmer for 5 minutes. Place the eggplant shells in a lasagna pan or baking sheet, and stuff with the vegetable mixture. Sprinkle top with soy cheese. Cover with foil or lid and bake for 30 minutes, uncovered for last ten minutes. Makes 2-4 servings.

These recipes can be doubled or triples for leftovers. This one freezes well.

-The Garden of Vegan

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