Stuffed Eggplant

12 ingredients
1 steps

Ingredients

  • Ingredients -
  • 2 medium sized Eggplants, stem removed, cut in half lengthwise
  • 1/2 cup chopped Celery
  • 1/2 cup chopped Green Pepper
  • 1/4 cup chopped Onion
  • 1/4 cup Butter or Margarine
  • 1 Bouillon Cube
  • 1/4 cup boiling Water
  • 1 (10 ounces) package Corn Bread Mix, prepared and crumbled
  • 2 hard Cooked Eggs, chopped
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper

Directions

  1. 1
    {"0":"Preparation:","1":"1. Scoop pulp out of eggplant halves, leaving shell 1\/4-inch thick.","3":"2. Chop eggplant pulp coarsely.","5":"3. Heat butter in large skillet.","7":"4. Add eggplant pulp, celery, green pepper, and onion to skillet.","9":"5. Saute 15 minutes, or until vegetables are tender.","11":"6. Remove vegetables from skillet to medium bowl.","13":"7. Dissolve bouillon cube in 1\/4 cup boiling water.","15":"8. Stir bouillon with vegetables, corn bread, eggs, salt and pepper.","17":"9. Spoon mixture into eggplant shells.","19":"10. Bake 35 to 40 minutes in baking dish at 350 F."}

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