Ingredients
Directions
Make several ½ in. slits on eggplant. Insert garlic slices. Bake at 350℉ (180℃) for 1 hour. Let cool.
Peel & cut into 1-inch cubes. cut pepper in half lengthwise. place pepper, with skin side up on a baking sheet.
Flatten with palm of hand. Broil 3 in. from heat 10 min. or until charred.
Place in ice water, let stand 5 min. remove from water, peel & discard skins.
Knife blade in processor; add eggplant, pepper, tomatoes, thyme & salt.
Process mixture until chopped.
Stuff each shell with ⅓ cup mixture.
Put in baking dish coated with spray.
Cover & bake at 350℉ (180℃) for 30 min.
Wash processor bowl & blade. Combine spinach cottage cheese, lemon juice,& pepper in processor & process until smooth.
Spoon spinach mixture over shells and sprinkle with parmesan. Cover and let stand 5 Min.
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