Mexicano-Stuffed Eggplant Recipe
Yield: 6 servings.
Ingredients
1 2-lb. eggplant
6 tbsp. butter
1/4 tsp. minced garlic
1/2 c. diced celery
1/2 c. coarsely shredded carrots
1/4 c. chopped onion
1/2 tsp. salt
3/4 tsp. chili powder
1/2 tsp. oregano leaves
1/3 c. sliced stuffed olives
1 c. toasted croutons
1/2 c. chopped tomatoes
Directions
Cut lengthwise slice from one side of eggplant.
Par- boil for 25 minutes in salted water in saucepan.
Drain and cool.
Scoop out pulp to within 1 /4 inch of the skin with grapefruit knife; cut pulp into cubes.
Melt butter in medium skillet.
Add garlic, celery, carrots and onion; saute until onions are transparent.
Blend in seasonings, olives, croutons and tomatoes.
Spoon stuffing into eggplant shell.
Place in greased baking dish.
Bake in preheated 400-degree oven for 20 minutes.
Par- boil for 25 minutes in salted water in saucepan.
Drain and cool.
Scoop out pulp to within 1 /4 inch of the skin with grapefruit knife; cut pulp into cubes.
Melt butter in medium skillet.
Add garlic, celery, carrots and onion; saute until onions are transparent.
Blend in seasonings, olives, croutons and tomatoes.
Spoon stuffing into eggplant shell.
Place in greased baking dish.
Bake in preheated 400-degree oven for 20 minutes.
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