Mexicano-Stuffed Eggplant Recipe
Yield: 6 servings.
Ingredients
| Eggplant | 1 2 Pound | |
| Butter | 6 Tablespoon | |
| Garlic | 1/4 Teaspoon, minced | |
| Celery | 1/2 Cup (16 tbs), diced | |
| 1/2 c. coarsely shredded carrots | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Chili powder | 3/4 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon | |
| Stuffed olives | 1/3 Cup (16 tbs), sliced | |
| Croutons | 1 Cup (16 tbs), toasted | |
| Tomatoes | 1/2 Cup (16 tbs), chopped | |
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.
Chef
