Cut eggplant in half lengthwise; remove flesh, leaving a 1/4-inch-thick shell. Cube flesh; set shells and flesh aside.
In a large prepared nonstick skillet, saute onions and garlic until onions are tender. Add the mushrooms, zucchini, red pepper and eggplant flesh; saute for 4-6 minutes or until vegetables are crisp-tender.
Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute.
Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese.
Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.
Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with 1 tbsp olive oil.
Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.
Scoop the eggplant flesh into a large bowl and mash with a fork. Combine the eggplant, minced garlic, remaining olive oil, tahini, cumin, 2 tbsp of the lemon juice, salt, and a pinch of cayenne. Mash until smooth.
Allow to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne. Sprinkle with fresh parsley.
Stuffed Eggplant
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Food Facts – Eggplant
Did you know that eggplants are technically fruits? This versatile ingredient can be grilled, baked, and mashed into many tasty dishes.
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Eggplant Dip
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