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
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
Hollow eggplant by cutting in half and carefully scooping out of shell.
Reserve shell by placing both halves in aluminum foil-lined baking dish.
Dice eggplant, bacon, tomato, garlic and onion.
Saute bacon and onion in frypan and add eggplant and tomato.
Beat egg in large bowl.
Add eggplant mixture, half crumbs and half cheese.
Place in shell halves.
Top with remaining crumbs and cheese.
Bake at 350\u00b0 for 45 minutes.
Cut eggplant in half lengthwise. Wash in vinegar and water. Boil eggplant until tender.
Drain water.
Cook onion, tomatoes, garlic and cooking oil on low heat until tender.
Remove the pulp of the eggplant and add to the cooking vegetables.
Add meat and seasonings.
Cook for 5 minutes.
Remove from heat.
Fill eggplant shells with mixture.
Spread catsup on top of filled shells with a spoon.
Bake in 350\u00b0 oven until brown.
Cut eggplant in half lengthwise. Scoop out