Cracker Stuffed Eggplant
|Sour cream||1⁄4 Pint|
Simmer the eggplant in a large pot of water until tender, about 1 hour.
When about ready to cook, presoak a clay pot, top and bottom, in water for 15 minutes.
Cut the eggplant in half and carefully remove the pulp, setting the skin aside.
Mash the pulp with the soda crackers, butter and sour cream, then refill the skin and place in the clay pot.
Place the covered pot in a cold oven.
Set the temperature at 480 degrees.
Cook for 35 minutes.