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Stuffed Eggplant Recipe

Ingredients

How to make it

  • Preheat oven to 425
  • Score cut side of eggplant in a criss-cross pattern.
  • Spray the eggplant that is cut side.
  • Put cut sides down on baking sheet and bake for 10 min.
  • Turn over and bake another 10 min
  • Remove from oven and cool for 10 min. Scoop out pulp to leave 1/4 in shell and chop rest up and set aside.
  • Reduce heat to 350.
  • Heat olive oil with ham, onion, pepper, and garlic. Saute 5 min
  • Add reserved pulp and beer cook 10 min until liquid almost gone.
  • Stir in shrimp and remove from heat.
  • Take bread crumbs and mix with half of cheese, green onions, basil, tarragon, rind, salt and pepper. Combine.
  • Add to the eggplant mixture
  • Mound into eggplant shells and sprinkle remaining cheese on top.
  • Bake 15 min until baked through.

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The Cook

beautidiva Missouri, Mo

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