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Stuffed Eggplant Recipe

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This recipe for Stuffed Eggplant, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Horlock


3 eggplants
1 C chopped green onions
1/2 C chopped onions
2 cloves garlic
1 Tbsp. thyme
2 bay leaves
1/2 C butter
2 C wet squeezed bread
2 lb. cooked, chopped shrimp
(Ham or crab meat may be used instead)
3 eggs.
Bread crumbs
salt, pepper, paprika, parsley

Split eggplants in half, parboil in skins for 10 min.

Let cool. Scoop flesh out of shells, and chop. Reserve shells.

Sauté onions in butter with finely chopped garlic, thyme and bay leaves for 5 min. without browning.

Remove bay leaves and combine the sautéed onions with 2 cups of wet bread, shrimp and the eggplant meat.

Gradually add eggs.

Season with salt, pepper and parsley.

Cook for 5 min, stirring constantly.

Remove from heat and stuff into eggplant shells.

Sprinkle with bread crumbs and paprika, dot with butter and bake at 350 degrees for 5 ~ 10 min..

Number Of Servings:
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