Stuffed Eggplant Casserole

Course : Eggplant
Serves: 6
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3 tablespoons sesame seeds
2 pounds eggplants -- cut 1/2 lengthwise
1 teaspoon salt
3/4 pound ground meat
1 medium Onion -- chopped
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/4 teaspoon pepper to taste
1 cup cooked rice
2 medium tomatoes -- peeled and chopped
3 tablespoons bread crumbs
2 tablespoons chopped cil

Preparation / Directions:

Preheat oven to 425 degrees. Oil a baking pan. Toast sesame seeds by heating in a dry skillet 1-2 minutes. Make seeral slashes in eggplant fesh. Sprinkle with salt and place cut side up on the prepared baking pan. Bake 25-30 minutes until tender. Remove and let cool 5 minutes. Remove flesh with a spoon, leaving a 1/4 inch layer next to the skin. Chop eggplant flesh. In a skillet brown meat and onion. Add ginger, cinnamon, nutmeg, garlic powder, salt and pepper. Add rice andtomatoes and mix well. Spoon mixture into eggplant shells. Combine bread crumbs, sesame seeds and cilantro. Sprinkle over eggplant stuffing. Return to oven and bake 15-20 minutes.


Nutritional Information:

128 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 38mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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