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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
:15 |
Total Time: |
:30 |
Ingredients: |
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1 lg. eggplant
1 finely chopped onion
1/2 chopped bell pepper or or
1 stalk celery
1 to 2 cup diced beef
1/4 tsp. sage
1 tsp. salt
Chopped eggplant
Leftover vegetables (optional)
1/2 to 1 cup dry bread crumbs or wheat germ
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Directions:
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Preheat oven to 350°F.
Cut large eggplant in half lengthwise; steam in or above 1/2 cup water until almost tender, about 15 to 20 minutes.
Remove center of eggplant, leaving shell 1/3 inch thick. Chop pulp fine, adding water left from steaming. I pan used for steaming, saute chopped onion and celery or bell pepper.
Add beef, sage, salt, chopped eggplant, leftover vegetables, and dry bread crumbs or wheat germ; stir and heat through. Put stuffing in eggplant shells, sprinkle with paprika, and place in shallow baking dish. Bake for 10 minutes.
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