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  • Yields 4 servings.



  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.