vegetarian dinner with recipes
stuffed eggplant and apple cherry crisp, including step by step instructions and recipes. (see last two photos for dessert recipe)

Recipe:
Vegetarian stuffed eggplant.
2 Large eggplant
2 small zuchinni
1.75C mushrooms
1/2 red bell pepper
16 oz can diced tomatoes
1/4 cup fresh parsley, chopped
1 large scallion
3 stalks celery
1/2 yellow onion
2 cloves garlic, minced
1 cup breadcrumbs
2T butter
4T olive oil

Chop all vegetables into small bite sized pieces. Mince garlic,parsley, scallion and slice onion thinly.

Remove green end of eggplant and slice lengthwise. Cut into boats, leaving an edge all around to hold filling. salt eggplant and set aside for 20 minutes, then rinse and pat dry. Chop inner part into bite sized pieces, and lightly brush eggplant shells with olive oil, place in baking dish and bake shells at 350 for however long it takes you to make the filling.

Sautee garlic, scallion, celery and onion in 3T olive oil. Add zuchinni, parsley, and red pepper, toss lightly in pan for a few minutes until they start to cook. Splash a little sherry or wine if desired into panand toss thoroughly. After liquid cooks off, add mushrooms and tomatoes until mixed. Then add tomato paste, stir thoroughly. Lower heat, Cover and simmer 7-10 minutes.

While it simmers, toast bread crumbs in a pan with butter, stirring until butter is melted and mixed with the crumbs. Remove from heat.

Remove lid, stir one last time. Remove eggplant from oven, spoon filling into shells. Top with breadcrumbs and return to oven, baking 20-30 minutes at 350 until bread crumbs are golden brown. Plate and Serve! (see last two photos for apple cherry crisp recipe).
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