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Stuffed Eggplants Or Mirleton Or Squash

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Ingredients
  Eggplants/4 mirlitons/squash 2
  Soft bread crumbs 1 Cup (16 tbs)
  Onion 1 Large, finely chopped
  Garlic 1 Clove (5 gm), minced
  Butter 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1 Dash
  Egg 1 , well beaten
  Parsley 1 Teaspoon, chopped
  Chopped parsley 1 Teaspoon
  Thyme sprig 1 Small
  Bread crumbs 1⁄2 Cup (8 tbs), buttered
  Buttered bread crumbs 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In salted water simmer eggplants, mirlitons, or squash such that tender.
2. Cutting each in half, remove seeds from mirlitons and squash and carefully spoon out pulp.
3. Chop pulp and add bread crumbs.
4. In a pan, saute' onion and garlic over medium heat in butter such that tender for about 5 minutes.
5. Stirring in pulp, salt and pepper continue cooking for more 5 minutes with frequent stirring.
6. Let it cool add egg, parsley, and thyme and mix thoroughly.
7. If desired fill vegetable shells and sprinkle top with buttered crumbs.
8. Bake in 375 degree F. oven for 25 minutes.

SERVING
9. Serve hot with desired garnish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
40 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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