Grilled Stuffed Eggplant

These baby eggplants are stuffed with a ratatouille vegetable filling.
15m
PREP TIME
30m
COOK TIME
9
INGREDIENTS

Servings: 4

Ingredients

  • Step1
  • 4 baby eggplant
  • 2 tablespoon Olive oil
  • 4 ounce small mushrooms, quartered (1 cup)
  • 1/2 cup green or red bell pepper
  • 2 cloves Garlic, minced
  • 1 cup chunky salsa
  • 1 1/3 cups French's® Original Crispy Fried Onions
  • 2 tablespoon crumbled goat cheese
  • 1 tablespoon grated Parmesan cheese

INSTRUCTIONS

  • 1 CUT lengthwise slice 1/2-inch from top of each eggplant; discard. Using a spoon or melon baller, scoop out the pulp leaving 1/4-inch shell. Set aside eggplant shells. Finely chop pulp.
  • 2 HEAT oil in large skillet over high heat. Add eggplant pulp and mushrooms; cook about 5 minutes or until liquid is evaporated, stirring often. Add pepper and garlic; cook and stir until pepper is tender. Stir in salsa. Bring to a boil. Reduce heat to medium. Cook and stir 2 minutes. Stir in 1 cup Crispy Fried Onions. Spoon filling into shells, mounding slightly. Sprinkle remaining onions and cheeses on top.
  • 3 PLACE eggplants on oiled rack. Grill over medium heat 15 minutes or until eggplants are tender. Serve warm.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

Edit
Shopping List
    Edit
    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List
        Go To Meal Planner