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Eggplant Stuffing For Roast Chicken

21st.Century.Chef's picture
Ingredients
  Oil 3 Tablespoon
  Bacon rasher 1 , chopped
  Onion 1 Small, chopped
  Garlic 1⁄2 Clove (2.5 gm)
  Eggplant 1 1⁄2 Cup (24 tbs), peeled and diced
  Cooked rice 1⁄2 Cup (8 tbs)
  Tomato puree 2 Tablespoon
  Dried coriander 1⁄4 Teaspoon
  Grated lemon rind 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Heat oil in Frypan, add bacon and onion and saute till golden.
Add garlic and eggplant.
Stir fry until eggplant is cooked, but not too soft.
Add rice, tomato puree, coriander and lemon rind.
Stir well.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Eggplant
Interest: 
Quick
Cook Time: 
5 Minutes

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Average: 4.3 (16 votes)