Eggplant Manicotti
Serving Size : 4
Ingredients for prepare Eggplant Manicotti
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | medium | eggplant - (1 lb. about) |
| 20 | milliliters | garlic sliced |
| 1 | | red bell pepper |
| 3 | large | plum tomatoes |
| 1 | tablespoon | dried thyme |
| 1/4 | teaspoon | salt |
| 8 | | cooked manicotti shells |
vegetable cooking spray
eggplant manicotti |
| 3 | cups | tightly packed fresh |
spinachabout 1/4 lb.
eggplant manicotti |
| 1/2 | cup | low fat cottage cheese |
| 1/4 | teaspoon | pepper |
| 1 | tablespoon | lemon juice |
| 3 | tablespoons | grated parmesan |
recipe Eggplant Manicotti
Make several 1/2" slits on eggplant.
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Insert garlic slices. Bake at 350f for 1 hour. Let cool. Peel and cut into 1-inch cubes. Cut pepper
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in half lengthwise. Place pepper, with skin side up on a baking sheet.
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Flatten with palm of hand. Broil 3" from heat 10 minutes or until
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charred. Place in ice water, let stand 5 min. Remove from water, peel and discard skins.
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Knife blade in processor; add eggplant, pepper, tomatoes, thyme and salt. Process mixture until chopped. Stuff each shell with 1/3
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cup mixture. Put in baking dish coated with spray. Cover and bake at 350f for
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30 min. Wash processor bowl and blade. Combine spinach cottage cheese, lemonjuice,and
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pepper in processor and process until smooth. Spoon spinach mixture over shells and sprinkle with parmesan.
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Cover and let stand 5 min.
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