Baby Stuffed Eggplants are perfect for summer

These little eggplants are filled with a mixture of eggplant, fresh spinach, tomatoes, peppers and garlic, and a wonderful accompaniment to almost any meal on the grill, or can be served alone for a vegetarian main floor. A good time to prepare, but the results are worth it. These eggplant can be prepared and kept covered in the refrigerator in advance. In the microwave to serve, heat.

Preparation time: 15 minutes

Cooking time: 50 minutes

Total time: 1 hour and 5 minutes

Yield: 6 to 8 people

Ingredients:

• 8 small eggplants (each 6 ounces), cut in half lengthwise
• 2 teaspoons olive oil
• 2 garlic cloves, finely chopped
• 2 medium bell peppers (1 orange and 1 yellow), cored, seeded and finely chopped
• 4 ripe tomatoes, chopped
• A bag of 5-6 ounces fresh baby spinach
• 2 tablespoons grated lemon peel
• Half a teaspoon of salt or to taste
• 2 teaspoons fresh lemon juice

Preparation:

1 Preheat oven to 425 ° F. Lightly grease 2 large rimmed vegetable oil cooking spray. Remove the eggplant flesh with a spoon and reserve, so that 4.3 inches thick shells. Cut the eggplant removed (you should have 3-4 cups). Place trays on the prepared cut down trays. Grease the cups with vegetable oil spray.

2 Bake for 20-25 minutes, or until eggplant is almost tender. Place the cut side down shells, and bake for 10-15 minutes, or until tender.

3 Meanwhile, in a large nonstick skillet over medium, heat the oil fire. Add the garlic and the chopped eggplant and cook, stirring frequently, for 3 minutes. Add the peppers and cook, stirring frequently, until tender, about 6 minutes. Add tomatoes and cook, stirring frequently, until the vegetables are tender, about 2 minutes. Add spinach and cook covered for 1 minute until tender but still bright green, about 1 minute (if the spinach does not fit, leave some cook down, then the rest). Remove from heat. The lemon zest and 1/4 teaspoon salt.

4 Remove the sheet with the eggplant shells with him furnace. Turn the oven to 350 ° F. Place the shells on, sprinkle a quarter teaspoon of salt and remaining lemon juice coffee. Fill each shell with the vegetable mixture. Sprinkle eggplant filled with parmesan cheese. Back aubergines and bake filled for about 20 minutes, or until hot.

Recipe Tips and Hints

• When buying any type of eggplant, look for firm skin taut and shiny without wrinkled or soft areas and light green hat. Eggplant should feel heavy, and the flesh should spring back slightly when gently pressed.

• If not stored properly, quickly a spongy meat and eggplant thick skin. To avoid this, wrapped the whole business eggplant in the fridge and within three days have.

• When cutting an eggplant seeds should be barely visible. If there are a lot of black seeds eggplant is ripe.