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Stuffed Eggplant

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Ingredients
  Eggplant 1
  Fat 2 Tablespoon
  Minced onion 2 Tablespoon
  Chopped tomatoes/Canned tomatoes 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Bread crumbs 1 Cup (16 tbs)
Directions

Wash the eggplant and cut in half .
Scoop out the pulp to 1/2 inch of the skin Dice the pulp.
Brown an onion in fat, add the eggplant pulp onion tomatoes, bread crumbs, and salt.
Mix well and fill the eggplant shells with the mixture.
Bake in a moderately hot oven (375° F).
until browned, or about 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Eggplant
Servings: 
2

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