Smoky stuffed eggplant with Mozzarella and FetaDairy Farmers of Canada
- Course Main Dishes
- Prep. Time 20 mins
- Cooking Time 15 mins
- Yields 4 Servings
Mozzarella is stretched during the cooking process.
Cut eggplants in half and empty insides; reserve the flesh and keep eggplant halves to use as bowls. Chop up eggplant flesh. In a skillet, melt butter on medium heat and brown the onion, garlic and eggplant flesh for 5 minutes. Preheat grill to medium heat.
Remove eggplant mixture from heat, add tomato sauce, tomatoes and herbs. Season.
Spoon mixture into emptied eggplant halves with alternating layers of mixture and cheeses. Finish with a final layer of the two cheeses. Place eggplant halves directly onto grill and cook gently for 10–12 minutes.
Cheese alternatives: Canadian Provolone, Monterey Jack, Gouda.
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Nutritional InfoPer serving
Top 5 Nutrients
|Calcium:||28 % / 313 mg|
|Vitamin B12:||56 %|
|Vitamin C:||37 %|
*percentage of daily value
*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
This recipe contains 1 milk product serving(s) per person.
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