Macadamia Nut Stuffed Eggplant Recipe
How about trying a great Macadamia Nut Stuffed Eggplant recipe? Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. The Macadamia Nut Stuffed Eggplant is made with Vegetable which can be easily found at any grocery store. In my view, to call yourself a chef, you need to have a personal recipe of Macadamia Nut Stuffed Eggplant, just like I do.
Ingredients
3 medium eggplants
1 tsp. salt
1/4 tsp. Monosodium glutamate
Dash of pepper
1 1/2 tsp. sugar
1 onion, chopped
3 tbs. butter
2 tbs. catsup
1 tsp. Worcestershire sauce
2 eggs, beaten
2/3 cup chopped Hawaiian macadamia nuts
1/3 cup buttered crumbs
Directions
Cut washed eggplants in half lengthwise and cook for 15 minutes in boiling water.
Drain and scoop out the centers when cool, leaving a shell about 1/4 inch thick.
Chop the pulp and cook in salted water until tender, drain.
Add seasonings to the pulp.
Saute onions in butter and add to pulp.
Mix all remaining ingredients except the crumbs and add to pulp.
Scoop filling into eggplant shells, sprinkle top of each with crumbs and place in oiled baking dish.
Bake in oven at 375°F. for 25 minutes.
Drain and scoop out the centers when cool, leaving a shell about 1/4 inch thick.
Chop the pulp and cook in salted water until tender, drain.
Add seasonings to the pulp.
Saute onions in butter and add to pulp.
Mix all remaining ingredients except the crumbs and add to pulp.
Scoop filling into eggplant shells, sprinkle top of each with crumbs and place in oiled baking dish.
Bake in oven at 375°F. for 25 minutes.
