Home › Vegetables › Stuffed Eggplant

Stuffed Eggplant

2 tablespoons butter tablespoon onion 1 egg Seasoning Cook eggplant 15 minutes in enough boiling salted water to cover. Cut a slice from top and with a spoon remove pulp, taking care not to work too close to skin. Chop pulp, add soft stale bread crumbs. Melt butfer, add finely-chopped onion, and cook 5 minutes. Add to chopped pulp and bread, season with pepper and salt, and, if necessary, moisten with a little water. Cook 5 minutes, cool slightly, and add 1 beaten egg. Refill shell with mixture and bake 25 minutes in a hot oven.

Cooked rice or macaroni may be substituted for crumbs. meat may be added.