For this recipe, I scooped out the eggplant flesh, cooked it with other ingredients, and then stuffed uncooked shells before baking them. This method simplifies the process, and you can customize the stuffing to your liking. We found this filling to be both delicious and satisfying, enjoying it as a complete meal. Have a fantastic week!
Stuffed Eggplant with Rice and Black beans
Ingredients
- 3 medium or 2 large eggplants, halved (about 2.2Ib/1kg)
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- ½-1 teaspoon red chili flakes
- Salt and freshly ground black pepper to taste
- 1 teaspoon ground cumin
- ½ cup strained or crushed tomatoes or tomato sauce (US)
- 2 cups cooked rice
- 2 scant cups black beans (540ml / 19fl. oz can)
- 2 cups shredded mozzarella or mature cheddar cheese
- ½ cup hot broth or water
- ¼ cup freshly grated Parmesan
- ⅓ cup Panko breadcrumbs
- 1 tablespoon melted butter
- Shredded cilantro or parsley to garnish
- diced tomatoes to garnish
Instructions
