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Source: FRENCH'S® Famous Cookbook

Grilled Stuffed Eggplant
A great-tasting, healthful side dish that can be cooked on the grill or cooked in the oven. It's fun to use the eggplant shells, which are completely edible. Small eggplants will be most tender.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
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4 baby eggplant, (1 1/2 pounds)
2 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup finely chopped green or red bell pepper
2 cloves garlic, minced
1 cup chunky salsa
1 1/3 cups French’s® French Fried Onions, or Cheddar French Fried Onions
2 tablespoons crumbled goat cheese
1 tablespoon grated Parmesan cheese

Prepare the grill or oven (400 degrees F).

Slice a 1/2-inch along the length of each eggplant. Use a small spoon to scrape out the pulp, leaving about a quarter inch shell. Transfer the pulp to a cutting board. Set the shells aside.

Using a large knife, chop the pulp fine.

Heat 2 tablespoons oil in large skillet. Saute the chopped pulp and the mushrooms for about 5 minutes or until liquid from the eggplant and mushrooms evaporates.

Add the pepper and garlic and cook for about 5 minutes until the pepper is tender. Stir constantly to prevent the garlic from burning.

Stir in the salsa and bring to a boil. Reduce the heat and simmer for about 2 minutes, stirring constantly.

Reserve 1/2 cup French Fried Onions. Stir the remaining onions into vegetable mixture. Spoon into the eggplant shells, mounding slightly. Top with cheeses and reserved onions.

Carefully set the eggplant shells on the grill and cook for about 15 minutes(or bake at 400 degrees for 5 to 10 minutes or broil about 4 inches form heat for about 5 minutes) or until tender and heated through. Remove the shells with a broad spatula.

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