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Eggplant With Stuffing

chef.jackson's picture
Ingredients
  Eggplants 2 Medium
  Onions 2 Medium, chopped
  Butter 1 Tablespoon
  Ground pork 1 Pound (or beef)
  Beef 1
  Tomato sauce 1 Can (10 oz)
  Oregano 1⁄2 Teaspoon
  Parsley 2 Tablespoon, chopped
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

GETTING READY
1. Wash, cut, lengthwise, eggplants into half and remove the insides, leaving the 1 inch thick shell.
2. Make medium size chunks of the eggplant pulp.

MAKING
3. Take a casserole, stir in butter and onion and crumbled beef, cover and cook for 5 minutes and drain fat.
4. Dissolve bouillon cube in about ½ cup of hot water and add to the cooked beef with chopped eggplant and 3 tbsp tomato sauce.
5. Cover and cook, stirring intermittently, for about 5 minutes.
6. Prepare a mixture of pepper, parsley, oregano and salt and stuff the eggplants.
7. Top bread crumbs and reserved tomato sauce.
8. Take a glass dish, arrange the eggplant and cook, without covering, for about 8 minutes.

SERVING
9. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Dish: 
Dry Curry
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2

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