Stuffed Eggplants #2 Recipe

Free Recipe Stuffed Eggplants #2

Recipe Type: V Recipes

Recipe Preparation: bake

Cooking Ingredients for Stuffed Eggplants #2 Recipe

3 sm Eggplants
Garlic powder to taste
1/4 ts Freshly ground
Black pepper
1 Zucchini
1 Yellow squash
4 md Tomatoes
2 Onions
1 Green pepper
1 Clove garlic; minced
2 ts Olive oil
1/4 ts Oregano
1-1/2 ts Salt
1/2 ts Sugar
2 tb Chopped parsley
2 tb Lemon juice
1 c White wine

Stuffed Eggplants #2 Preparation

1. Slice the eggplants lenghthwise, scoop out some of the insides, and flatten bottoms so boats (eggplants) lie flat. Season with a little garlic and 1/8 teaspoon black pepper. Steam in a steamer for 1 minute and set aside to cool. 2. To prepare the stuffing, dice the zucchini and yellow squash. Peel, seed, and dice the tomatoes. Cut the onions and green peppers into 1/4-inch slices. 3. Saute the minced garlic in the olive oil; add the onions, green peppers, zucchini, and yellow squash. Cook over medium heat until tender. Add the tomato, oregano, 1/8 tsp. pepper, salt, sugar, parsley, and lemon juice; add the white wine and simmer for 10 minutes. Fill the eggplant boats and bake for 10 minutes at 325 F; remove and serve immediately. For a delicious varation, sprinkle each filled eggplant boat with shredded Mozzarella cheese before baking. THE ESPLANADE WATERSIDE, NORFOLK. WINE: CHA- TEAU ST. JEAN CHADONNAY, 1980 From the <Micro Cookbook Collection of Mexican Recipes>.

Cooking Temperature:

Recipe Serves: 6

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