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Healthy Recipes

Stuffed Japanese Eggplant

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Course Appetizer, Dinner, Lunch, Main Course, Main Dish, Vegetarian
Cuisine American, Asian, International, Vegan, Vegetarian
Servings 12 people

Ingredients
  

  • 12 japanese eggplant halved the long way & scooped
  • 1 cup garlic roasted
  • 2 pints onions peeled pearl
  • 8 cups red Swiss chard sliced thin
  • 1 cup seiten fine chopped
  • 2 cup corn kernels roasted
  • 1 cup beet juice
  • 3 sprins rosemary picked & chopped
  • 1 bay leaf ground
  • 1 cup bread crumbs (whole-wheat)
  • 1/4 cup parsley chopped
  • 4 limes juiced
  • 2 cups pico de gallo

Instructions
 

  • In large hot skillet, sauté the scooped meat from the eggplant, garlic, seiten, onions (whole) & corn.
  • Cook for 5 minutes over high heat.
  • Reduce temperature and add rosemary, beet juice, Swiss chard, bay leaf & black pepper.
  • Cook until mostly dry.
  • Take off stove and place mixture in a large bowl.
  • Add bread crumbs, parsley & lime juice.
  • Stuff into eggplant hold for service.
  • Bake eggplant for 30 minutes at 350 degrees.
  • Serve immediately. Serve 2 halves with rosemary polenta & warm pico de gallo as sauce.
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