poon, carefully remove flesh from eggplant without breaking the skin. Place
Slice eggplant 1/2-inch thick.
Sprinkle with salt and let stand
Wash melongene (eggplant) and cut off a slice from top.
Scoop out pulp, leaving a thin shell.
Dice pulp and cook in butter in a covered pan over low heat until soft.
Add onion and chives to pulp while being cooked.
Add all other ingredients, except dry bread crumbs.
Fill eggplant with meat mixture.
Sprinkle top with bread crumbs and brown quickly in hot oven.
edium-high. Prick the eggplant all over with a fork. Cook, turning
f water. Add the eggplant, cover with a plate to keep the
br>To make the Eggplant steaks: cut the eggplant lengthwise into four
Prepare meat sauce.
Cut eggplant lengthwise into slices about 1/4-inch thick.
Coat each slice with flour and shake off excess. Heat about 1/4 inch oil in a wide frying an over medium-high heat. Dip eggplant slices in egg mixture.
Drain briefly and cook without crowding.
Adding oil as needed, until browned and tender when pierced.
Drain, when browned, on paper towels.
Line a plate with a paper towel; place a
Place eggplant slices in a colander and sprinkle with salt. Let stand
Place eggplant slices in a colander, sprinkle both sides with kosher salt,
grees F. Sprinkle the eggplant generously with salt and let sit 30
shallow bowl. Brush eggplant slices with olive oil and press into
oth sides of eggplant slices with olive oil and sprinkle with the salt
Preheat oven to 350\u00b0. Cut sixteen 1/4-inch thick rounds from center of eggplant. Arrange eggplant on paper towel-covered work surface. Sprinkle eggplant with salt on both sides; let stand 20 minutes. Pat dry. Arrange eggplant on large baking sheet. Brush both sides of eggplant rounds with 2 tablespoons oil. Bake until softened, about 8 minutes. Cool. Maintain oven temperature.
owl, toss the organic eggplant together with 3 tablespoons of the organic
Cook manicotti shells according to package.
Stuff with meat filling:
Mix meat, egg, 1/2 the Mozzarella, bread and milk. Season with salt, pepper and parsley.
Mix well.
Cook meat with onion.
Drain fat.
Add to broth.
Drain Veg-All and add to meat and broth.
Add spices and simmer for 1 hour or until ready to serve.
Parboil meat.
Heat oil in a skillet.
Add onion and cook for 10 minutes.
Add salt, pepper, cumin and spices as desired. Cook for 10 minutes on reduced temperature, lowest level.
Add 4 cups of broth and rice.
Raise temperature and boil until liquid is dissolved.
Reduce heat and cook for 20 minutes.
Serve rice with meat on top, without broth.
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
nd add wine. Pick over meat. Add crabmeat to wine and