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Did you Know?

Eggplants, like potatoes, are a member of the Solanceae family. They are low in carbohydrates and fat. Both the seeds and skin are edible, so there is no need to peel or deseed your produce. Choose firm and flawless fruit when in the produce section.

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Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 1 hr

Servings: 10

From: Simply Organic Test Kitchen

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Stuffed Baked Eggplant
Stuffed Baked Eggplant

2 cups shredded mozzarella cheese
1 package Simply Organic Fish Taco Mix
1/4 cup tomato paste
2  fresh ripe medium eggplants
Preheat oven to 400 degrees. Place shredded cheese in medium mixing bowl. Add Simply Organic Fish Taco Mix and toss, coating the cheese with the seasoning. Add tomato paste and mix well, set aside.

Wash eggplant. Cut a triangle shape lengthwise down the eggplant creating a wedge piece to be removed. Scrape out loose seeds (no need to remove all of them). Spoon 1/2 cheese mixture into cavity of eggplant and spread along any exposed flesh. Replace the wedge piece and wrap in foil. Repeat process with second eggplant.

Place on baking sheet and cook 50 to 60 minutes, until eggplant is soft.
Chef Suggestions
Once removed from oven place eggplant on a serving plate and dazzle your guests as you slice your creation.

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