Delicious Rice and Bean Stuffed Eggplant

Delicious Rice and Bean Stuffed Eggplant

Delicious Rice and Bean Stuffed Eggplant

Ingredients:

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving about a 1/4 inch shell. Chop the eggplant flesh and set aside.

3. Cook the rice according to package instructions.

4. In a skillet, heat some olive oil over medium heat. Add chopped tomatoes and eggplant flesh, and cook until softened.

5. Add cooked rice and kidney beans to the skillet, and stir well to combine. Season with salt, pepper, and your favorite spices.

6. Stuff the eggplant shells with the rice and bean mixture.

7. Place the stuffed eggplant in a baking dish, cover with foil, and bake for about 30-40 minutes, or until the eggplant is tender.

8. Serve hot and enjoy your delicious Rice and Bean Stuffed Eggplant!