Eggplant Manicotti
22
Ingredients
| 1 | medium |
eggplant
|
* |
| 2 | cloves |
garlic
sliced |
|
| 1 | each |
sweet red bell peppers
|
|
| 3 | large |
italian plum (roma) tomatoes
|
|
| 1 | tablespoon |
thyme
dried |
* |
| ¼ | teaspoon |
salt
|
|
| 8 | each |
pasta, manicotti shells
cooked |
* |
| 1 | x |
nonstick cooking spray
|
* |
| 3 | cups |
spinach
tightly packed fresh (about 1/4 lb.) |
|
| ½ | cup |
cottage cheese (low-fat 1%)
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 1 | tablespoon |
lemon juice
|
|
| 3 | tablespoons |
Parmesan cheese
grated |
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.
Nutrition Facts
Serving Size 230g (8.1 oz)
