Vegetarian

Stuffed Eggplant, Sephardic Style is for Dinner.

Stuffed Eggplant, Sephardic Style takes 30 minutes to prepare.

Stuffed Eggplant, Sephardic Style takes 70 minutes to cook.

Stuffed Eggplant, Sephardic Style makes 2 servings.

The ingredients for Stuffed Eggplant, Sephardic Style are:

1 large eggplant
2 medum tomatoes, corsely chopped
1 bay leaf
Salt and pepper to taste
2 tbsp olive oil
.5 tsp ground corriander
.5 tsp ground cumin
1 clove garlic, finely chopped, or frozen garlic cube
.25 cup grated parmesan cheese
.5 cup feta cheese
2 tsp wheat bran

Here is how you make Stuffed Eggplant, Sephardic Style:

Preheat oven to 400. Half the eggplant lengthwise and place them in a baking dish, cut side up. Season with salt and pepper. Bake for 20 minutes or until tender. Scoop out eggplant flesh with spoon and mash gently with a fork. In a skillet, heat 2 tbs olive oil over medium heat. When hot, add corriander, cumin, and garlic. Cook over medium heat, stirring often, for 2 minutes. Add the tomatoes, bay leaf, salt, pepper. Cook, stirring often, for 3-4 minutes. Stir in eggplant flesh. Continue cooking for 7 minutes, stirring. Discard bay leaf. Stir in cilantro and wheat bran. Cool eggplant mixture. Lower oven to 375. Stir beaten egg and half of parmesan cheese and feta cheese into cooled eggplant mixture. Fill eggplant shells with stuffing mixture. Bake shells for 30-40 minutes or until shells are tender when pierced. During last 10 minutes of baking, sprinkle parmesan cheese on top of eggplant.Makes 2 servings, one half eggplant each.Number of Servings: 2Recipe submitted by SparkPeople user GYNOSAUR.

The nutritional information for Stuffed Eggplant, Sephardic Style is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 354.3

• Total Fat: 22.0 g
• Cholesterol: 149.5 mg
• Sodium: 702.1 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 9.1 g
• Protein: 17.8 g