1. Cut eggplants lengthwise into halves. 2. Cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1/2-inch wall on side and bottom of each shell; reserve shells. 3. Cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat for 5 minutes. 4. Add remaining ingredients except reserved shells and cheese. 5. Cover and cook over low heat 10 minutes. 6. Place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells. 7. Sprinkle cheese over filled shells. 8. Bake, uncovered, at 350°F until eggplant is tender, about 30 to 40 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
