Vegetarian Recipes: Stuffed Eggplant Appetizers Recipe

do not have to be a vegetarian to appreciate the good and tasty vegetable appetizer. In fact, you May want to serve these delicious and attractive morsels to your next black tie event. This recipe is just as elegant to serve on the fancy of the parties or at home as they are appealing to the eye and palate.

They are the perfect addition if you want to eat the vegetable side of the family meal, or if you are planning your wedding dinner. Yes, stuffed eggplant can only be that big. When you make them yourself, you can impress anyone who claims to be a good dish of vegetables. While making this recipe will create four simple meal, making it ideal for serving a small crowd.

easy party appetizers recipes for vegetarians

This recipe is flexible, easy to increase the measurement of its ingredients by the number of people will be serving you. For example, doubling the recipe will serve eight instead of four, and so on. These are delicious and you'll want to serve them if you have quite come together with family and friends. They also make a nice addition when you want something different to serve as a vegetable side dish while you BBQ grill.

recipe for stuffed eggplant appetizers

What you need

• 4 small eggplants 4 ounces each
  
• 2 teaspoons vegetable oil
  
• 2 tablespoons diced bell pepper
  
• 2 tablespoons diced onion
  
• 1 minced garlic
  
• 1 beaten egg
  
• ½ cup ricotta cheese
  
• 3 tablespoons seasoned dry bread crumbs
  
• ¼ teaspoon basil
  
• ¼ teaspoon oregano
  
• ¼ teaspoon salt
  
• ¼ teaspoon pepper
  
• ½ cup shredded mozzarella cheese

How to

with a large antenna size of the pot so it lightly sprayed with cooking spray, then set aside until needed.

Preheat oven to 350 degrees Fahrenheit.

Rinse the eggplant, then cut them each in half, lengthwise. Scoop out pulp, leaving ¼ inch thick on their shells.

Reserve shells them aside until needed. Chop the eggplant pulp into small pieces and reserve until needed. Beat eggs and set aside until needed.

Add the oil in a small skillet over medium heat, then add bell pepper, onion, garlic, eggplant and cellulose. Stir to combine and heat all ingredients. Reduce heat and let mixture fry until tender.

Remove from heat. Stir in egg, ricotta cheese, bread crumbs, basil, oregano, salt and pepper.

These vegetables are evenly distributed mixture reserved eggplant shells. Transfer shells in prepared baking pan. Place in preheated oven and bake for about 25 minutes.

Remove stuffed eggplant shells from the oven. Sprinkle mozzarella cheese evenly each and then broil for about 2 or 3 minutes to melt cheese, but not allow them to burn.