STUFFED EGGPLANT

• 3 medium eggplants
• 1 cup brown basmati rice
• 1 can vegetable broth + enough water to make 2 cups of liquid
• 1/2 teaspoon salt
• 1 teaspoon olive oil
• 1 large shallot, minced
• 1 medium onion, chopped
• 8 ounces mushrooms, chopped
• 1/2 teaspoon salt
• cracked pepper, to taste
• 1 tablespoon dried basil
• 2 tablespoons bread crumbs

Cut each eggplant in half lengthwise, leaving the stem intact. Scoop out soft insides, leaving 1/2 inch shell all around.

Put rice in cooker. Add broth and water and 1/2 teaspoon salt. Stir. Cook 35-40 minutes, till done.

Heat the oil in a medium frying pan.

Saute the shallot till softened.

Add onion and saute till just beginning to turn golden brown
.
Add mushrooms and saute till liquidy.

Add salt, pepper, and basil and cook till liquid evaporates.

Stir in scooped out eggplant. Cook for 5 minutes over low heat.

Combine with cooked rice, mixing well.

Stuff reserved eggplant shells.

Place on baking sheet. Sprinkle each eggplant half with a teaspoon of bread crumbs and bake at 350F for 15-20 minutes.

Serves 6