Stuffed Eggplant Recipe
Try this savoury way of cooking the "King Of Vegetables" !
Ingredients:
1 medium eggplant
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons minced onion
1 can or 14.5 ounces tomatoes
1 teaspoon salt
1 cup soft bread crumbs
Preparation:
Wash eggplant and cut in half. Scoop out pulp to about 1/2 inch of the skin. Dice pulp. In a skillet, melt butter with olive oil over medium heat. Add onions and sauté for 2 minutes; add eggplant pulp, tomatoes, bread crumbs, and salt. Mix well; fill eggplant shells. Bake at 375° until browned, about 30 minutes.
Eggplant Recipe serves 4.