Moosewood stuffed eggplant - 1970s alternative lifestyle version

From the Moosewood Cookbook

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the eggplants in half lengthwise. Use a spoon to scoop out the insides, leaving a ~ 1/2 inch shell. Mince the eggplant scoopings.

Step 2

Heat the olive oil in a large skillet. Add onion, mushrooms, salt, basil and pepper. Saute over medium heat for about 5 minutes, then add minced eggplant. Cook until the eggplant is tender (about 15 minutes), stirring occasionally. Add garlic and saute for about 5 more minutes. Transfer to a large bowl.

Step 3

Add rice, cheese, parsley, tabasco and soy sauce and mix well. Taste to correct seasonings.

Step 4

Preheat oven to 375 F. Fill the eggplant shells, and top with seeds and a fine dusting of paprika. Bake for 30 to 40 minutes, until heated through. Serve hot with room-temperature red pepper puree drizzled on top, for a lovely effect.