Stuffed (Aubergine) Eggplant

Ingredients

• 3 medium eggplants
• 2 tablespoons butter or margarine
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1/2 lb mushroom, chopped
• 1 1/2 cups cottage cheese
• 1 cup cooked rice
• 1 cup cheese, grated
• 1/2 teaspoon thyme

Directions

1. 1

   Slice eggplants in half lengthwise, use a spoon to scoop out the insides, down to 1/4" of the skin.

2. 2

   Chop the eggplant innards and cook in a skillet in margarine or butter with onions, garlic and mushrooms over medium heat, until the onions are clear and the eggplant is soft.

3. 3

   Combine all other ingredients and stuff the eggplant shells.

4. 4

   Bake, uncovered at 350 degrees for 35-40 minutes.