Marg's Nu Wave Oven Recipes - TVSN

BAKED STUFFED EGGPLANT
1 medium eggplant 2 medium tomatoes, peeled, chopped
Course cooking salt
¾ cup cooked brown rice
1 tbsp oil 1 tbsp fresh chives, chopped
1 small onion, finely chopped ½ cup grated tasty cheese
1 clove garlic, crushed 2 tbsp grated parmesan cheese
2 rashers bacon or ham, chopped
1. Slice eggplant in half lengthways, scoop out flesh, leaving 2cm shell; sprinkle inside shells and
scooped flesh with salt; stand 30min. Rinse under water to remove salt; drain on absorbent
paper
2. Chop flesh roughly.
3. Heat oil in saucepan, add onion, garlic and bacon, cook, stirring, for about 5min or until soft.
4. Add tomatoes and flesh, cover, cook over heat for about 2min or until soft.
5. Add ¼ cup of the rice, mix well, spoon into eggplant.
6. Combine remaining rice, chives and cheeses in a small bowl, sprinkle evenly over eggplant.
7. Place on 5cm rack, wrap loosely with baking paper and bake in NuWave oven level 10 for
20mins removing paper for last 10mins.
A fabulous tasty way to serve eggplant! Replace the ham with another vegetable for a delicious vegetarian dish!
top of page
back to Main Menu