ounces small mushrooms, wiped clean and quartered (about 1 cup)
1/2
cup finely chopped green and/or red bell pepper
2
cloves garlic, minced
1
cup chunky-style salsa
1-1/3
cups French's® Original or Cheddar French Fried Onions, divided
2
tablespoons crumbled goat cheese
1
tablespoon grated Parmesan cheese
*You can substitute 2 medium eggplant (1-1/2 pounds) for the baby eggplant. Cut eggplant in half lengthwise; proceed as directed.
Prep Time
15 minutes
Cook Time
30 minutes
Cut lengthwise slice 1/2 inch from top of each eggplant; discard. Using a spoon or melon baller, scoop out pulp leaving 1/4-inch shell. Set aside eggplant shells. Finely chop pulp.
Heat oil in large skillet over high heat. Add eggplant pulp and mushrooms; cook about 5 minutes or until liquid is evaporated, stirring often. Add pepper and garlic; cook and stir until pepper is tender. Stir in salsa. Bring to a boil. Reduce heat to medium. Cook and stir 2 minutes. Stir in 2/3 cup French Fried Onions. Spoon filling into shells, mounding slightly. Sprinkle remaining 2/3 cup onions and cheeses on top.
Place eggplant on oiled grid. Grill over medium coals 15 minutes or until eggplant shells are tender. Serve warm.
Tip
Substitute 2 medium eggplant (1 1/2 pounds) for the baby eggplant. Cut eggplants in half lengthwise; proceed as directed.
Grilled Stuffed Eggplant
