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Stuffed Eggplant

Ingredients
  Eggplant 1 Medium
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Margarine 2 Tablespoon, melted
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Chopped ripe olives 1 Cup (16 tbs)
  Soft breadcrumbs 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Preheat oven to temperature of 375 degrees.

MAKING
2) Wash the eggplant properly and cut in into half, lengthwise.
3) In a small amount of boiling water, cook the eggplant, covered, for about 10 minutes.
4) Drain and remove the pulp, leaving a shell measuring ½-inch.
5) Chop the pulp and set it aside.
6) In margarine, sauté the onion and green pepper till they have tendered.
7) Add in the chopped eggplant, cheese, salt and pepper to taste and olive. Mix the concoction lightly.
8) Fill the eggplant shells with the mixture and top with breadcrumbs and bake in preheated oven for about 30 minutes.

SERVING
9) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes
Servings: 
1

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