3 md Eggplants
1/2 lb Mushrooms; chopped
2 cl Garlic; minced
1 c Onion; chopped
1 1/2 c Cottage cheese
1 c Cooked brown rice *
1 c Cheddar; grated
Salt and pepper to taste
1/2 ts Thyme
A few drops of Tabasco
1/4 c Toasted sunflower seeds
1/4 c Fresh parsley; chopped
3 tb Butter for sauté
Paprika
Slice the eggplants in half lengthwise. Use soup spoons and/or
grapefruit spoons to scoop out the inside, right down to 1/4" of skin.
Chop the eggplant innards into 1/2" bits, and sauté it with the
onions, garlic, mushrooms, salt, and pepper until onions are clear
and eggplant soft.
Combine everything and season it according to your nature. Stuff the
shells generously and with love. Dust with paprika, and bake
uncovered ** on buttered tray.
