Stuffed Eggplant
Stuffed Eggplant is an impressive dinner you can prepare in about 1 hour 42 minutes. Made with eggplant, c. bacon, diced, c. mushrooms, sliced, c. onion, finely chopped and c. soft bread crumbs, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Wash eggplant; boil for about 10 minutes.
Cut in half lengthwise; scoop out pulp to make 2 shells about 1-inch thick. Reserve pulp.
Sprinkle shells with salt.
Cook bacon slightly; add mushrooms and onion.
Cook over low heat for about 10 minutes, or until soft and lightly browned.
Add soft bread crumbs, cucumber, horseradish, chili sauce, seasonings and chopped eggplant pulp.
Fill the eggplant shells with the mixture. Sprinkle with buttered crumbs.
Place in a shallow baking dish containing a little.
Bake in a moderate oven (375Β°) for about 35 minutes, or until tender.
Makes 8 servings.
π· Perfect Pairings
Complete your meal with these
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