Stuffed Eggplant© Copyright 2017. All rights reserved and enforced
© 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
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 notesYou 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 Notes3 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.
* 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.