Time
prep 0:15
total 0:30
Ingredients
| 1 | lg. eggplant | | 1 | finely chopped onion | | 1/2 | chopped bell pepper 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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Instructions
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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