Eggplant With Mac Nuts - cooking recipe

Ingredients

3 medium eggplant
2 Tbsp. oil
1 onion, chopped
1 clove garlic, chopped
salt and freshly ground black pepper to taste
1 tomato, peeled and chopped
1 tsp. Worcestershire sauce
2 eggs, lightly beaten
2/3 c. Macadamia nuts, chopped
1/2 c. soft bread crumbs, buttered

Preparation

Halve each eggplant and scoop out the pulp, leaving a 1/4-inch thick shell.
Dice the pulp finely.
Heat oil in a skillet and cook onion and garlic in it until tender.
Add eggplant pulp and cook slowly until lightly browned and almost tender.
Season with salt and pepper.
Add tomato and Worcestershire and simmer 3 minutes.
Stir in eggs and nuts and use to stuff eggplant shells. Top with bread crumbs.
Set in an oiled shallow roasting pans. Bake at 375\u00b0 for 25 minutes or until shells are tender.
Serves 6.