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Tomato-Stuffed Eggplant

2 medium eggplants 2 Tablespoons olive oil I large onion, finely

chopped 1 clove garlic, crushed 2 large whole tomatoes, peeled and cut in small wedges 1/4 cup finely-snipped chives 1/2 cup plain bread crumbs 1/2 teaspoon each dried crushed basil, oregano, and thyme Salt or suit substitute to taste Pepper, freshly cracked, to taste 2-1/2 cups tomato juice 2 Tablespoons freshly-minced parsley Preheat oven to 375 degrees. Slice eggplants in half lengthwise. Remove pulp, leaving 1/2" layer on outer shell. Chop I cup pulp. In a skillet, saut6 onion and garlic in oil along with tomato wedges and chopped eggplant. Stir often, until all vegetables are soft. Mix in chives, bread crumbs, and all seasonings. Stuff shells and arrange in oven-proof dish. Pour tomato juice into bottom of pan. Bake about 30 minutes, basting with juice to keep moist. Garnish with parsley.

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