Recipe - Bean-Stuffed Eggplant

2 md Eggplants
2 Cloves garlic, minced
1 cup Chopped onions
16 ounce Cooked kidney beans
2 cup Cooked white or brown rice
One fourth teaspoon Dried thyme
1 teaspoon Dried basil
1 teaspoon Dried oregano
4 ounce Nonfat Cheddar cheese,
grated
2/3 cup Nonfat dry milk
One half cup Water
2 teaspoon Sesame seeds

Cut eggplants in half, lengthwise. Scoop out pulp, leaving 1/4" thick
shells. Chop pulp. Add eggplant, garlic and onions to a nonstick skillet
(sprayed with nonstick spray) and cook, covered, until vegetables are
tender. Reduce heat to low. Preheat oven to 350. Stir in remaining
ingredients, except sesame seeds. Heat, stirring, until cheese is melted.
Remove from heat. Fill eggplant shells with bean mixture. Sprinkle evenly
with sesame seeds. Place eggplants in a shallow baking dish that has been
sprayed with a nonstick cooking spray. Bake 30 minutes, uncovered.

Posted to fatfree digest V96 #291

Date: Mon, 21 Oct 1996 11:49:13 0400

From: Julie Bargo jkb96@acs.org