Cheesy Rice-Stuffed Eggplant Recipe

Ingredients:

• 2 medium eggplants
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 cups cooked rice
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the flesh using a spoon. Chop the flesh roughly and set it aside.
3. In a large skillet, heat olive oil over medium heat. Add Onion and garlic and cook until softened.
4. Add the chopped eggplant, red pepper and cook for about 5 minutes until it is soft. Add salt, pepper, oregano and thyme.
5. Add the cooked rice to the skillet and stir until combined. Remove from heat and let it cool for a few minutes.
6. Fill the scooped out eggplant halves with the rice mixture.
7. Put the stuffed eggplants on a baking sheet, and sprinkle grated Parmesan and shredded mozzarella cheese on top of each eggplant.
8. Bake for 30-35 minutes or until the cheese is melted and the eggplants are tender.
9. Remove from the oven and let it cool for a few minutes, then serve.

Verdict:

This cheesy rice-stuffed eggplant is a filling and delicious vegetarian meal. The combination of rice, cheese, and eggplant makes it a satisfying and flavorful dish. It is a perfect dish for a weeknight dinner or a party meal.

Serving Suggestions:

Serve this dish with a salad or garlic bread on the side. You can also sprinkle some chopped fresh herbs, such as parsley or basil, on top for extra flavor and presentation.