Jordanian Cheese-stuffed Eggplant

Description

• Yields 4 servings.

Ingredients

• 2 (1 pound) eggplants
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ¼ cup olive oil
• 8 ounces mushrooms, thinly sliced
• 2 medium tomatoes, cut into wedges
• 1 cup salted peanuts
• 1½ cups soft bread crumbs
• 2 tablespoons snipped parsley
• ½ teaspoon salt
• ½ teaspoon ground marjoram
• ½ teaspoon ground oregano
• ⅔ cup grated Parmesan cheese

Directions

1. Cut eggplants lengthwise into halves.
2. Cut out and cube enough eggplant from shells to measure about 4 cups, leaving a ½-inch wall on side and bottom of each shell; reserve shells.
3. Cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat 5 minutes.
4. Add remaining ingredients except reserved shells and cheese.
5. Cover and cook over low heat 10 minutes.
6. Place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells.
7. Sprinkle cheese over filled shells.
8. Bake uncovered at 350°F until eggplant is tender, 30 to 40 minutes.