Ingredients
2 medium eggplants, about 3/4 pound each
1/4 pound mushrooms
1 medium onion, cut into 1-inch chunks
1/2 cup grated parmesan cheese
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons lemon juice
1/2 teaspoon bouillon granules
3/4 cup bread crumbs
2 tablespoons fresh parsley, minced
3 tablespoons olive oil
Cut the eggplants in half lengthwise. Do not peel. Hollow out the centers, leaving about 1/4
inch of pulp against the skin.
Put paper toweling on a plate and place the eggplant shells upside down on the toweling. Put
the extracted pulp in the center of the plate with the shells. Microwave on high for 4 minutes,
turning once.
Remove the pulp and place it in a food processor, along with the mushrooms, the onion, half the
cheese, the cumin, the salt and pepper, the lemon juice and the bouillon granules. Process until
finely chopped and well mixed.
Loosely fill the eggplant shells with the filling. Microwave on high for 6 minutes, turning once.
For the topping, mix together the bread crumbs, parsley and the rest of the Parmesan. Sprinkle
this over the eggplant halves. Drizzle the olive oil over the top.
Place the eggplant under the broiler until slightly browned, 30 seconds or so. The recipe will
serve four to six.
|
