Stuffed Eggplant
Stuffed Eggplant is an moderately easy dinner. Made with 2 small eggplants, 2 tbsp. oil, 2 tbsp. minced onion, 1 c. bread crumbs and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
Wash eggplants and cut in half.
Scoop out pulp to about 1/2-inch of skin.
Brown onion in oil.
Dice pulp.
Add pulp, tomatoes and bread crumbs together with browned onion.
Fill eggplant shells with mixture.
Bake for 30 minutes at 375Β°. Serves 4.
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