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Receta Bean Stuffed Eggplant
by Global Cookbook

Bean Stuffed Eggplant
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Ingredientes

  • 2 med Eggplants
  • 2 x Cloves garlic, chopped
  • 1 c. Minced onions
  • 16 ounce Cooked kidney beans
  • 2 c. Cooked white or possibly brown rice
  • 1/4 tsp Dry thyme
  • 1 tsp Dry basil
  • 1 tsp Dry oregano
  • 4 ounce Nonfat Cheddar cheese, grated
  • 2/3 c. Nonfat dry lowfat milk
  • 1/2 c. Water
  • 2 tsp Sesame seeds

Direcciones

  1. Cut eggplants in half, lengthwise. Scoop out pulp, leaving 1/4" thick shells. Chop pulp. Add in eggplant, garlic and onions to a nonstick skillet
  2. (sprayed with nonstick spray) and cook, covered, till vegetables are tender. Reduce heat to low. Preheat oven to 350. Stir in remaining ingredients, except sesame seeds. Heat, stirring, till cheese is melted.
  3. Remove from heat. Fill eggplant shells with bean mix. Sprinkle proportionately with sesame seeds. Place eggplants in a shallow baking dish which has been sprayed with a nonstick cooking spray. Bake 30 min, uncovered.