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Cheese-Stuffed Eggplant (Jordan)
2 (1 pound) eggplants
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
8 ounces mushrooms, thinly sliced
2 medium tomatoes, cut into wedges
1 cup salted peanuts
1 1/2 cups soft bread crumbs
2 tablespoons snipped parsley
1/2 teaspoon salt
1/2 teaspoon ground marjoram
1/2 teaspoon ground oregano
2/3 cup grated Parmesan cheese
Cut eggplants lengthwise into halves. Cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1/2-inch wall on side and bottom of each shell; reserve shells.
Cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat 5 minutes.
Add remaining ingredients except reserved shells and cheese. Cover and cook over low heat 10 minutes.
Place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells.
Sprinkle cheese over filled shells.
Bake uncovered at 350 degrees F until eggplant is tender, 30 to 40 minutes.
Yields 4 servings.
Middle Eastern Recipes
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