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Stuffed Eggplant Halves Recipe

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This recipe for Stuffed Eggplant Halves, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Smith
Added: Saturday, September 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant
1/2 t salt
1/4 c vegetable oil
1 lg chopped onion
1 diced green pepper
1 minced garlic clove
1 1/2 lb ground lamb or beef
1/2 lb chopped mushrooms
sm. can sliced black olives
1 c plain yogurt
1/2 c chopped parsley
1/4 c grated Parmesian cheese

Directions:
Directions:
Cut eggplant in 1/2 lengthwise and, using a sharp knife, scoop out eggplant, leaving a 1/2" thick shell.
Chop eggplant and place in a bowl. Sprinkle with salt and let stand at room temperature for 1 hour. In a 12" skillet, heat oil; add onion, pepper and garlic and saute 5 minutes. Drain chopped eggplant and add to skillet. In a seperate skillet, brown and drain lamb or beef and drain. Stir this into eggplant mixture. Stir in mushrooms and olives and cook over low heat for 10 min, stirring occasionally. Add crumbs, yogurt and parsley. Spoon mixture into eggplant shells. Clean skillet and place stuffed eggplant halves in it; add enough hot water to the skillet to measure 1/2". Simmer gently for 10 min. Sprinkle with cheese and place skillet under broiler until cheese is golden brown. To serve, cut each half into 3 portions.


Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Sometimes I skip salting and then draining the eggplant. Also, I have prepared the filling as directed and sprinkled the cheese on the filling in the skillet, then broiled. When I do this, I just peel and chop the eggplant, discarding the skin.

 

 

 

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