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Cheese-Stuffed Eggplant (Jordan)

Recipe Ingredients

Method

  1. 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.
  2. Cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat 5 minutes.
  3. Add remaining ingredients except reserved shells and cheese. Cover and cook over low heat 10 minutes.
  4. Place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells.
  5. Sprinkle cheese over filled shells.
  6. Bake uncovered at 350 degrees F until eggplant is tender, 30 to 40 minutes.

Yields 4 servings.


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