Macadamia Nut Stuffed Eggplant Recipe
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
