poon, carefully remove flesh from eggplant without breaking the skin. Place
poon, scoop flesh from the eggplant halves, leaving a 1/2
Cut off top of eggplant, about 3-inches down.
Scoop out the eggplant meat as much as possible without breaking shell.
Cook the eggplant meat in salt water until tender.
Drain well, then mash.
50 degrees F.
Rinse eggplant and cut in half lengthwise
egrees F.
Cut the eggplant in half and scoop out
Wash eggplant.
Cut in half lengthwise.
Remove pulp, leaving 1/2-inch of outer shell.
Dice pulp.
Saute onions, mushrooms, seasonings and meat in margarine.
Stir in tomato paste, wheat germ and eggplant pulp.
Cook until meat is slightly done.
Spoon meat mixture into eggplant shell and place in an oiled ovenproof dish.
Bake at 350\u00b0 for 20 to 30 minutes.
Garnish with parsley. Yields 6 servings, approximately 270 calories per serving.
Wash eggplant and cut in half lengthwise.
Carefully remove pulp, leaving 1/2-inch of the outer shell.
Dice pulp.
Peel eggplant and cut into quarters lengthwise.
Slice part of the way into center of wedge, making a pocket for stuffing.
Place on oiled baking sheet.
Brush with oil and broil until browned.
ry.
Diagonally slice the eggplant into 11/2-inch thick
Cut each eggplant into thirds lengthwise. Cut a
mins. Add the diced eggplant to the pan and continue
Cut the eggplant in half lengthwise; remove the
he stem ends from each eggplant and cut eggplants in half
Cut eggplant in 1/2 lengthwise.
Scoop out inside of eggplant, leaving outsides in which to put stuffing.
Cut meat of eggplant in 1-inch cubes.
Cook in boiling, salted water until tender, about 10 to 15 minutes; drain.
Mash with fork.
Saute onions, peppers and celery in oil until tender, but not brown; add meat.
Brown lightly.
Add mashed eggplant; stir.
Add salt, pepper, garlic powder, tomatoes and corn bread; mix thoroughly.
Stuff mixture into eggplant hulls.
Bake at 300\u00b0 for about 45 minutes.
egrees F.
Cut the eggplant in half and scoop out
he stem on, slice the eggplant in half lengthwise and place
n the'top' of each Eggplant, peel an inch strip from
coop the pulp from each eggplant, reserving the shells. Place pulp
Preheat oil in pan on medium till a splash of water sizzles on it.
Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
Skake it up well.
Lightly beat eggs in a bowl.
Dip eggplant slices in egg and add to bag about 3-4 at a time.
Shake them up good.
Place battered slices in hot oil.
flip after 2 minutes.
Remove when browned on both sides, about 4 minutes total.
Continue until all slices are done.
I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).
inutes. Add chopped eggplant; cook and stir until eggplant is softened, about