Stuffed Eggplant

12 ingredients
11 steps

Ingredients

  • 1 (2 lb.) eggplant
  • 6 Tbsp. butter or margarine
  • 1/4 tsp. finely minced garlic
  • 1/2 c. diced celery
  • 1/4 c. coarsely shredded carrots
  • 1/4 c. chopped onions
  • 1/2 tsp. salt
  • 3/4 tsp. chili powder
  • 1/2 tsp. oregano leaves
  • 1/3 c. sliced stuffed olives
  • 1 c. toasted croutons
  • 1/2 c. chopped tomatoes, fresh or canned

Directions

  1. 1
    Cut eggplant in half lengthwise.
  2. 2
    Parboil 25 minutes.
  3. 3
    Cool and scoop out pulp to 1/4-inch of skin.
  4. 4
    Cut pulp in cubes.
  5. 5
    Melt butter or margarine in medium skillet.
  6. 6
    Add garlic, celery, carrots and onion.
  7. 7
    Cook until onion is transparent.
  8. 8
    Blend in eggplant pulp and other ingredients.
  9. 9
    Spoon mixture into eggplant shell.
  10. 10
    Place in buttered baking dish and bake at 400° for 20 minutes.
  11. 11
    Serves 6.

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