1 large eggplant 2 medum tomatoes, corsely chopped 1 bay leaf Salt and pepper to taste 2 tbsp olive oil .5 tsp ground corriander .5 tsp ground cumin 1 clove garlic, finely chopped, or frozen garlic cube .25 cup grated parmesan cheese .5 cup feta cheese 2 tsp wheat bran
Preheat oven to 400. Half the eggplant lengthwise and place them in a baking dish, cut side up. Season with salt and pepper. Bake for 20 minutes or until tender. Scoop out eggplant flesh with spoon and mash gently with a fork. In a skillet, heat 2 tbs olive oil over medium heat. When hot, add corriander, cumin, and garlic. Cook over medium heat, stirring often, for 2 minutes. Add the tomatoes, bay leaf, salt, pepper. Cook, stirring often, for 3-4 minutes. Stir in eggplant flesh. Continue cooking for 7 minutes, stirring. Discard bay leaf. Stir in cilantro and wheat bran. Cool eggplant mixture. Lower oven to 375. Stir beaten egg and half of parmesan cheese and feta cheese into cooled eggplant mixture. Fill eggplant shells with stuffing mixture. Bake shells for 30-40 minutes or until shells are tender when pierced. During last 10 minutes of baking, sprinkle parmesan cheese on top of eggplant. Makes 2 servings, one half eggplant each.