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Stuffed Eggplant

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Stuffed Eggplant

Stuffed Eggplant
© Denzil Green

These cheese-topped eggplant halves are a real treat for eggplant lovers. Cheesy, creamy, rich-tasting eggplant with none of that partially-raw flavour that eggplant can have at times.

Using a pressure cooker speeds up the cooking time and helps ensure that the eggplant gets fully cooked.

Number of servings: 8 servings of 1 large half

Estimated Prep Time: 45 minutes

Estimated Cooking Time: 45 minutes Cooking at: 350 F / 180 C / Gas Mark 4

Ingredients

Directions

Cut the eggplants in half lengthwise. Scoop or cut out the flesh, leaving about 1 cm (1/2 inch) on the inside of the skin.

Set in pressure cooker basket; it's okay to stack them. We cooked them in a Nutricook™ pressure cooker on veg setting for 5 minutes with 250 ml (1 cup) of water under the basket. Adapt for your cooker.

Meanwhile, prep the rest of the veg: chop up the eggplant innards, and prep the onion and celery.

When the eggplant shells are cooked, remove the basket with the shells from the pressure cooker and set aside. Leaving the water in, add all the remaining ingredients except the cheese; cook on veg setting for about 10 minutes.

When the filling is cooked, divide it out amongst the 8 eggplant halves. Sprinkle each half with a tablespoon of parmesan, then divide the grated cheese amongst the 8 halves.

Bake in 175 C (350 F) oven for about 25 minutes; serve piping hot.

Recipe notes

You can easily make these a day ahead, doing everything but baking them.

If you don't have a pressure cooker, try steaming the eggplant shells, and simmering the filling in some broth.

Nutrition Notes

3 Weight Watchers PointsPlus® per eggplant half. (There are 26 points in total in the recipe.)

We used a salt substitute.

We used a low-fat cheddar that was 1 point per 30 g / 1 oz.

Weight Watchers® Info
Per 1 large half
Amount
PointsPlus™
3

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Please share this recipe with your friends. They may love it.


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