Many people have a love hate relationship with eggplant. Over the years I have found myself enjoying this delicious fruit more and more. Even if you aren’t a eggplant lover you will love this tasty, yet simple recipe. This recipe is perfect for dinner or you can bring this dish to a pot luck it is sure to be a hit.
Enjoy!
Stuffed Eggplant

1 large eggplant

2 tablespoons butter
1 onion chopped
3 tablespoons chopped pepper
1 clove garlic, crushed
1 lb. ground beef
1 can (2 1/2 cups) tomatoes
1/2 cup raw rice
2 teaspoons salt
Dash of pepper
1/2 cup parsley
1 cup soft bread crumbs
3 tablespoons melted butter
1 cup grated cheese
 
Cut eggplant in half lengthwise, and remove pulp, leaving a thin shell. Chop eggplant pulp, and place in bowl. Sprinkle with salt and let stand  30 minutes. Sprinkle shells with salt and let stand. 
 
Saute ground beef, onion, green pepper, and garlic in butter, stirring several times. Rinse eggplant pulp with cold water, drain, and add to meat mixture. Brown well. Add tomatoes with liquid, seasonings, and rice. Goer and cook 15 minutes until rice is almost cooked. 
 
Rinse eggplant shells, and arrange in baking dish. Fill with meat mixture. Cover with bread crumbs, which have been tossed in melted butter. Sprinkle with with grated cheese. Pour 1 cup water in baking dish. Bake covered in oven at 350 degrees for 30 minutes. Uncover, and continue baking 30 minutes, or until lightly browned. Makes 4 servings. 
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