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 the eggplant in half lengthwise; remove the
egrees F.
Cut the eggplant in half and scoop out
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
he stem on, slice the eggplant in half lengthwise and place
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.
coop the pulp from each eggplant, reserving the shells. Place pulp
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.
inutes. Add chopped eggplant; cook and stir until eggplant is softened, about
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.