These baby eggplants are stuffed with a ratatouille vegetable filling.
15m
PREP TIME
30m
COOK TIME
9
INGREDIENTS
Servings: 4
Ingredients
- 4 baby eggplant
- 2 tablespoon Olive oil
- 4 ounce small mushrooms, quartered (1 cup)
- 1/2 cup green or red bell pepper
- 2 cloves Garlic, minced
- 1 cup chunky salsa
- 1 1/3 cups French's® Original Crispy Fried Onions
- 2 tablespoon crumbled goat cheese
- 1 tablespoon grated Parmesan cheese
KEY PRODUCTS
INSTRUCTIONS
- 1 CUT lengthwise slice 1/2-inch from top of each eggplant; discard. Using a spoon or melon baller, scoop out the pulp leaving 1/4-inch shell. Set aside eggplant shells. Finely chop pulp.
- 2 HEAT oil in large skillet over high heat. Add eggplant pulp and mushrooms; cook about 5 minutes or until liquid is evaporated, stirring often. Add pepper and garlic; cook and stir until pepper is tender. Stir in salsa. Bring to a boil. Reduce heat to medium. Cook and stir 2 minutes. Stir in 1 cup Crispy Fried Onions. Spoon filling into shells, mounding slightly. Sprinkle remaining onions and cheeses on top.
- 3 PLACE eggplants on oiled rack. Grill over medium heat 15 minutes or until eggplants are tender. Serve warm.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
