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Mexicano-Stuffed Eggplant

American.Food.Express's picture
Yield: 6 servings.
Ingredients
  Eggplant 2 Pound
  Butter 6 Tablespoon
  Minced garlic 1⁄4 Teaspoon
  Diced celery 1⁄2 Cup (8 tbs)
  Coarsely shredded carrots 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Chili powder 3⁄4 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Sliced stuffed olives 1⁄3 Cup (5.33 tbs)
  Toasted croutons 1 Cup (16 tbs)
  Chopped tomatoes 1⁄2 Cup (8 tbs)
Directions

Cut lengthwise slice from one side of eggplant.
Par- boil for 25 minutes in salted water in saucepan.
Drain and cool.
Scoop out pulp to within 1 /4 inch of the skin with grapefruit knife; cut pulp into cubes.
Melt butter in medium skillet.
Add garlic, celery, carrots and onion; saute until onions are transparent.
Blend in seasonings, olives, croutons and tomatoes.
Spoon stuffing into eggplant shell.
Place in greased baking dish.
Bake in preheated 400-degree oven for 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Party
Servings: 
6

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