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July 2018

Aggplant Recipes

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Creole Stuffed Eggplant Recipe

Creole Stuffed Eggplant recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Creole Stuffed Eggplant recipe  PDF


2 T Safflower oil
1 Lg Onion, finely chopped
1 Lg stalk Celery,chopped fine
2 Cloves Garlic, minced
1 Sm green bell Pepper, diced
2 Med Eggplants (1 lb each)
1 T Chopped fresh Basil
1/4 c Chopped fresh Parsley
1/2 t Dried Thyme
1 ds Cayenne pepper
1/2 c Dry whole grain Bread Crumbs
1 heaping cup chopped ripe, juicy Tomatoes (subst. canned imported if
necessary.) Preheat oven to 375 deg F. Heat the oil in large skillet. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Add the green pepper and continue to saute until the onion is golden. In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp. Leave a sturdy shell of about 1/4 all around. Chop the eggplant pulp and add it to the skillet mi ture along with all the remaining ingredients e cept the bread crumbs. Add a bit of water, just enough to keep the mi ture moist. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally. Stir in the bread crumbs. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other. Stuff them, then bake for 30 40 minutes, or until the shells are tender but not collapsed.

Creole Stuffed Eggplant recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
694 people have voted
Last Reviewed on 2018-07-21



Saturday, Jul 21 2018 Download & Print Creole Stuffed Eggplant recipe  PDF   Aggplant recipes RSS   New

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