Product Recipes
- 2 small to medium eggplants, cut in half lengthwise
- 2 tbsp salad oil
- 1 pound lean ground beef
- 1 clove garlic, chopped or crushed
- 1 pound can seasoned stewed tomatoes
- 1 tsp sea salt
- 1/2 tsp Tabasco pepper sauce
- 1 cup cooked rice
- 1/2 cup grated Cheddar cheese
- Simmer eggplant in water for 10 to 15 minutes. Remove and cool.
- Scoop out pulp leaving a 1/4 to 1/2" shell. Cut up the pulp.
- Heat canola oil in skillet. Add meat and garlic; brown, breaking up with a fork.
- Add tomatoes, salt, and Tabasco. Remove from heat.
- Blend in rice and eggplant pulp. Spoon meat-eggplant mixture into prepared eggplant shells.
- Place in a shallow baking pan.
- Any remaining mixture may be baked in individual casseroles.
- Sprinkle cheese over stuffed eggplant.
- Bake in 375° F. oven about 25 minutes until hot.
Serves 4 to 6.
