Stuffed Eggplants Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 medium: Eggplants,
3 ounce: Bread crumbs,
1 tbsp: Vegetable oil,
1 ounce: Wheatgerm,
2 large: Onions, chopped
4 ounce: Almonds, chopped
2 each: Garlic cloves, crushed
1 tbsp: Parsley, chopped
6 ounce: Mushrooms, chopped
1 tsp: Lemon juice,
4 large: Tomatoes, peeled & chopped
Salt & pepper, to taste
1 tsp: Miso,
Directions:
Preheat oven to 350F. Prick the eggplants 4 or 5 times each with a
fork to prevent the skins from bursting. Place them on a lightly
oiled baking sheet & bake for 30 minutes, turning once. Cut the
eggplants in half lengthways & scoop out the flesh. Chop the flesh.
Heat the oil in a skillet & saute the onions over a moderate heat for
3 minutes, stirrin occasionally. Add the garlic & saute a further 1
minute. Add the mushrooms with the tomatoes & miso. Simmer for 5
minutes. Add the chopped eggplant, bread crumbs, wheatgerm, half the
almonds, parsley & lemon juice. Season & simmer for 3 minutes.
Stuff the saute into the eggplant shells. Place on a baking sheet,
top with the remaining almonds & bake at 350F for 20 to 25 minutes.
David Scott & Claire Golding, "The Vegan Diet"
Submitted By MARK SATTERLY On 10-06-94
Source from luhu.jp
fork to prevent the skins from bursting. Place them on a lightly
oiled baking sheet & bake for 30 minutes, turning once. Cut the
eggplants in half lengthways & scoop out the flesh. Chop the flesh.
Heat the oil in a skillet & saute the onions over a moderate heat for
3 minutes, stirrin occasionally. Add the garlic & saute a further 1
minute. Add the mushrooms with the tomatoes & miso. Simmer for 5
minutes. Add the chopped eggplant, bread crumbs, wheatgerm, half the
almonds, parsley & lemon juice. Season & simmer for 3 minutes.
Stuff the saute into the eggplant shells. Place on a baking sheet,
top with the remaining almonds & bake at 350F for 20 to 25 minutes.
David Scott & Claire Golding, "The Vegan Diet"
Submitted By MARK SATTERLY On 10-06-94
Source from luhu.jp