Stuffed Eggplant

Directions

1. 1
   Wash eggplant; boil for about 10 minutes.
2. 2
   Cut in half lengthwise; scoop out pulp to make 2 shells about 1-inch thick. Reserve pulp.
3. 3
   Sprinkle shells with salt.
4. 4
   Cook bacon slightly; add mushrooms and onion.
5. 5
   Cook over low heat for about 10 minutes, or until soft and lightly browned.
6. 6
   Add soft bread crumbs, cucumber, horseradish, chili sauce, seasonings and chopped eggplant pulp.
7. 7
   Fill the eggplant shells with the mixture. Sprinkle with buttered crumbs.
8. 8
   Place in a shallow baking dish containing a little.
9. 9
   Bake in a moderate oven (375°) for about 35 minutes, or until tender.
10. 10
    Makes 8 servings.