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The ingredients needed to prepare Stuffed eggplant with the trimmings:
- You need stuffing
- Use 1 medium eggplant, aubergine
- Use 2/3 lb ground meat
- Get 1/3 cup grated parmesan cheese
- Use 1/3 cup sliced olives , black ripened
- Use 14 1/2 oz diced tomatoes, canned no salt added
- Provide 1 tsp salt
- Get 1/2 stick butter
- Take 1/4 tsp ground black pepper
- Provide 1/2 tsp granulated garlic powder
- You need 1 tsp onion powder
- Provide 1/4 cup diced jalapeño pepper
- Use inside hollowed eggplant
- Provide 1/2 tsp grated parmesan cheese
- You need 1/4 tsp granulated garlic powder
- Use 1/4 tsp salt
- Use topping
- You need 1 cup pineapple I used fresh
- Provide 2/3 cup colby and monterrey jack cheese, sliced chunks
Steps to make Stuffed eggplant with the trimmings:
- Preheat oven 400° Fahrenheit
- Cut both ends off the eggplant. Now cut in half.
- Hollow out but not all the way through each piece of egg plant, forming a bowl. I used a melon baller.
- In the hollowed out eggplant, add parmesan cheese, garlic, and salt. Set them into an oven safe dish.
- Brown your meat add the butter, jalapeños, pieces of eggplant, and spices. Let simmer 10 minutes. Then add, olives tomatoes, and parmesan cheese, simmer 10 more minutes.
- Fill the eggplant bowls with stuffing. In same dish, add the extra stuffing around the bowls. Add cheese chunks. Top with pineapple.
- Put in oven bake 30-35 minutes
- Let rest 5 minutes. Serve hope you enjoy!
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