Stuffed Eggplant (or Zucchini)

• 3 med eggplants
• ½ lb Chopped mushrooms
• 2 Cloves garlic minced
• 1 c Chopped onion
• 1 ½c Cottage cheese
• 1 c Cooked rice
• 1 c Grated cheddar
• Salt & pepper to taste
• ½ Tsp thyme
• Few Drops of tabasco
• ¼ c Toasted sunflower seed
• ¼ c Fresh chopped parsley
• 3 tbsp butter
• paprika

1. Slice eggplants in half lengthwise and scoop out the insides down to ¼” skin.
2. Chop eggplant innards into ½” pieces and sauté it with the onions, garlic, mushrooms, salt & pepper until onions are clear and eggplant soft.
3. Combine everything and season it according to your nature. Stuff the shells generously.
4. Dust with paprika, and bake uncovered on buttered tray at 350°F oven for 35-40 min.