In an effort to eat less meat and more veggies, we are constantly looking for veggie dishes with lots of good non-soy protein. I made these last night for dinner and they were a huge hit! Leftovers for lunch too ;)
This recipe is pareve.
Ingredients:
3-4 smaller sized eggplants
1 can of chickpeas
1/2 cup of red onion chopped
1/4 cup of red pepper chopped
1/4 cup of uncooked brown rice
1 tsp. of dried basil
1/2 cup of mild salsa
2 cloves of garlic, minced
1 tbsp of olive oil
Directions:
1. Cook the rice according to the directions.
2. Cut eggplants in half and carve out a whole to stuff. You can choose to cut up the eggplant cut out into cubes and add into mixture or use in another recipe.
3. Place Eggplants neatly on a baking sheet.
4. Preheat oven to 400 degrees Fahrenheit.
5. Combine all the ingredients, minus the sliced eggplant, into a mixing bowl and mix thoroughly.
6. Scoop mixture into eggplant halves and bake for 45 minutes to an hour.
Serves 6-8 people.
This recipe is pareve.
Ingredients:
3-4 smaller sized eggplants
1 can of chickpeas
1/2 cup of red onion chopped
1/4 cup of red pepper chopped
1/4 cup of uncooked brown rice
1 tsp. of dried basil
1/2 cup of mild salsa
2 cloves of garlic, minced
1 tbsp of olive oil
Directions:
1. Cook the rice according to the directions.
2. Cut eggplants in half and carve out a whole to stuff. You can choose to cut up the eggplant cut out into cubes and add into mixture or use in another recipe.
3. Place Eggplants neatly on a baking sheet.
4. Preheat oven to 400 degrees Fahrenheit.
5. Combine all the ingredients, minus the sliced eggplant, into a mixing bowl and mix thoroughly.
6. Scoop mixture into eggplant halves and bake for 45 minutes to an hour.
Serves 6-8 people.