Stuffed Eggplant


prep 0:15       total 0:30


4 to 6 servings



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


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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