Vegetarian Stuffed Eggplant

Istruzioni

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Chop the scooped-out flesh and set aside.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

4. 4

   Add the chopped eggplant flesh, zucchini, and tomatoes to the skillet. Cook for another 5-7 minutes until the vegetables are tender.

5. 5

   Stir in the cooked rice, cumin, and black pepper. Mix well and cook for another 2-3 minutes.

6. 6

   Remove the skillet from heat and let the mixture cool slightly.

7. 7

   Brush the inside of the eggplant shells with the remaining 1 tablespoon of olive oil. Place them on a baking sheet.

8. 8

   Fill each eggplant shell with the vegetable and rice mixture.

9. 9