Stuffed Eggplant
| July 26, 2017
Photography by Sarah Anteby
The best of heimishe essen from the Nitra Ladies Auxiliary original Heimishe Kitchen Cookbook. Recipe courtesy of kosher.com
INGREDIENTS
Serves 2
- 1 large eggplant
- ¼ teaspoon salt
- 1 onion diced
- 1 tablespoon vegetable oil
- ¼ green pepper diced
- 1 tomato cubed
- 2 sprigs parsley finely chopped
- 1 teaspoon salt
- ⅛ teaspoon pepper
- ¾ cup bread crumbs
PREPARATION
For the eggplant
- Cut eggplant in half lengthwise.
- Scoop out the center leaving 2½" thick shells.
- Sprinkle inside of shells lightly with salt.
- Place into 9x13" pan set aside.
Stuffing
- Sauté onions in oil until lightly browned.
- Add the eggplant pulp and cook for 15 minutes.
- Add vegetables and sauté for an additional 10 minutes.
- Add seasonings and ½ cup of bread crumbs and mix well.
Bake the Dish
- Stuff eggplant into shells.
- Sprinkle remaining bread crumbs over eggplant.
- Bake at 375° for 50 minutes.
Note For a one-dish meal add ½ lb. chopped meat to the stuffing.
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