Stuffed Eggplant (aubergine)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 medium eggplant
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 medium onion
• 1/2 lb bay scallop (also great with shrimp, tofu, chicken, anything!)
• 1 cup cooked rice
• 1/2 cup shredded cheese (we use a mixture of mozarella and provalone)
• 1 teaspoon original emeril's original essence
• cayenne pepper (to taste)

Recipe

• 1 after removing the top, cut the eggplant in half lengthwise, carefully scooping out the meat and removing as many seeds as possible.
• 2 set aside the shells as they will be used for"bowls".
• 3 chop peppers, onion, and eggplant meat into small pieces.
• 4 half cook the scallops with a little oil, preferably in a wok, seasoning with essence to your taste (i am on a low sodium diet so i only use a little).
• 5 add chopped veggies and saute until soft.
• 6 add the cooked rice and mix well, using more seasoning, if necessary.
• 7 spoon the mixture into the eggplant shells.
• 8 top with shredded cheese.
• 9 warm in a pre-heated 400f oven until cheese is bubbly, about 10 minutes.
• 10 and viola!
• 11 dinner is served!