poon, carefully remove flesh from eggplant without breaking the skin. Place
poon, scoop flesh from the eggplant halves, leaving a 1/2
ry.
Diagonally slice the eggplant into 11/2-inch thick
Cut each eggplant into thirds lengthwise. Cut a
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.
n the'top' of each Eggplant, peel an inch strip from
coop the pulp from each eggplant, reserving the shells. Place pulp
inutes. Add chopped eggplant; cook and stir until eggplant is softened, about
Cut the eggplant in half lengthwise; remove the
ans with foil. Cut each eggplant lengthwise into 4 thin slices
wash and cut eggplant long wise and gut the
Cut eggplant in half lengthwise.
Parboil 25 minutes.
Cool and scoop out pulp to 1/4-inch of skin.
Cut pulp in cubes.
Melt butter or margarine in medium skillet.
Add garlic, celery, carrots and onion.
Cook until onion is transparent.
Blend in eggplant pulp and other ingredients.
Spoon mixture into eggplant shell.
Place in buttered baking dish and bake at 400\u00b0 for 20 minutes.
Serves 6.
eat (or preheat broiler). Brush eggplant slices with a little oil
aper toweling.
Cut each eggplant in half lengthwise.
Add
Cut Japanese eggplant in half lengthwise, scoop out center.
Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
Combine the stuffing ingredients, mix well.
Stuff the eggplants & place in microwave safe dish.
Cook in the microwave for 6 to 8 minutes or until cooked.
For the sauce: Heat oil add garlic & black beans saute for a minute.
Add sherry wine, chicken broth; Bring to a boil.
Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
Add sesame oil, serve over stuffed eggplant.
wedge out of the eggplant. Stuff the pork mixture into
Cut eggplant in half lengthwise. Scoop out
nch thick shells. Chop the eggplant pulp.
In a medium
5\u00b0F.
Halve the eggplant lengthwise. With a serrated
re combined.
Take the eggplant and cut off both ends