Bean-Stuffed Eggplant (recipe)
Ingredients for 1 servings
2 mediumEggplants
2 cloves garlic minced
1 cuponions chopped
16 ounceCooked kidney beans
2 cupCooked white or brown rice
1/4 teaspoonthyme dried
1 teaspoonbasilicum dried
1 teaspoonoregano dried
4 ounceNonfat Cheddar cheese, grated
2/3 cupmilk dried, nonfat
1/2 cupwater
2 teaspoonsesame seeds

recipe preparation

Cut eggplants in half, lengthwise. Scoop out pulp, leaving 1/4" thick shells. Chop pulp. Add eggplant, garlic and onions to a nonstick skillet (sprayed with nonstick spray) and cook, covered, until vegetables are tender. Reduce heat to low. Preheat oven to 350. Stir in remaining ingredients, except sesame seeds. Heat, stirring, until cheese is melted. Remove from heat. Fill eggplant shells with bean mixture. Sprinkle evenly with sesame seeds. Place eggplants in a shallow baking dish that has been sprayed with a nonstick cooking spray. Bake 30 minutes, uncovered.
 
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