Stuffed Eggplant Recipe
Ingredients
| 5 egg plants salt | ||
| 6 tablespoons oil 6 tablespoons butter | ||
| Onions | 2 Large, finely chopped | |
| Tomatoes | 3 Large, chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Thyme | 1 Teaspoon | |
| Tomato Paste | 1 Tablespoon | |
| Grated Cheddar cheese | ||
| Dry breadcrumbs | ||
| Fish and Tomato Salad | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut eggplants in half, lengthways, slit around the edge and criss cross flesh of each half.
Sprinkle flesh liberally with salt and set aside for 25-30 minutes, then drain and pat dry.
Heat oil in a pan, add eggplant halves, flesh side down, and cook for
Sprinkle flesh liberally with salt and set aside for 25-30 minutes, then drain and pat dry.
Heat oil in a pan, add eggplant halves, flesh side down, and cook for
Chef
