Stuffed Eggplant Recipe

Step 1

Boil Eggplants in large kettle of water, covered, for 15 minutes. Drain and cut lengthwise. Carefully remove the pulp leaving a 1/2 inch thick shell.

Step 2

Preheat oven to 350F.

Step 3

In a skillet heat the olive oil, add the onions, garlic and green peppers and saute until just tender. Remove to a bowl. Saute the beef until it loses its pink color. drain and add to the bowl.

Step 4

Chop the egg plant pulp and combine with the sauteed mixture. Add remaining ingredients except tomato sauce and mix well. Fill the shells with the mixture and place in a greased baking dish. Brush the tops with additional oil and bake about 45 minutes. Serve with tomato sauce.

The New York Times Cook Book: Harper and Row Publishing 1990. ISBN 0-06-016010-1

Things You'll Need

  • 3md Eggplants
  • 2T Olive oil
  • 1md Onion, chopped
  • 2 Garlic cloves, minced
  • 1 Green pepper, chopped
  • 1lb Ground round
  • 1/2c Grated romano cheese
  • 1/4c Dry bread crumbs
  • 2T Tomato paste
  • 1 1/4t Salt
  • 1/2t Oregano
  • 1/4t Freshly ground pepper
  • Basic tomato sauce

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