large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Lay eggplant rounds on a work surface.
0 degrees F. Sprinkle the eggplant generously with salt and let
alt and pepper.
Dip eggplant slices in egg mixture, letting
Peel eggplant and cut it into rounds
Note: I made up this recipe on the fly, so all
Cut each eggplant into thirds lengthwise. Cut a
own by half.
Slice eggplant into 1/4-inch slices
emaining dry ingredients.
Slice eggplant 1/4 thick and dip
ower Roma tomatoes needed for recipe on a large spoon into
PREPARE EGGPLANT: Cut off
Cut the eggplant lengthways into thin strips, finely
food processor, blend warm eggplant, with cumin, garlic, salt, tahini
Wash and slice the eggplant.
Sprinkle well with some
et aside.
Slice each eggplant into*thinly* (1/8-1
Peel and cube eggplant.
Boil until soft and drain.
Saute onion in margarine and add to eggplant.
Mix 2/3 of cracker crumbs with eggplant.
Blend egg with milk.
Add to eggplant mixture. Add bacon drippings, salt and pepper to taste.
Top with remaining cracker crumbs and brown in moderate 350\u00b0 oven.
Pierce the eggplant all over with a fork
Lay a plate over the eggplant and weight the top with
rumbs, mix.
Drain the eggplant slices on paper towels (slightly
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.