Mushroom stuffed eggplant
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Firm eggplants; sliced in half lengthwise | |
| ½ | pounds | Fresh mushrooms |
| 2 | mediums | Sized onions; diced |
| ¼ | cup | Chopped green pepper |
| ½ | teaspoon | Salt |
| 1 | Clove garlic diced | |
| ½ | teaspoon | Pepper |
| 1 | cup | Low fat sour cream |
| ¼ | cup | Margarine |
| ½ | cup | Bread crumbs |
| 1 | Egg | |
| 1 | tablespoon | Grated cheese. |
Directions
From: aring@...
Date: Sat, 3 Aug 96 17:24:22 PDT Source: Betty Crocker Cookbook (adapted) Scoop out and dice flesh of the eggplants leaving the shell as a boat. Fry the onions, mushrooms, garlic , eggplant and pepper until browned and soft.. Mix in bowl with egg and sour cream. Stuff into eggplant shells.
Melt margarine in frying pan and add bread crumbs. Stir well. Top shells with mixture of bread crumbs. Bake in a moderate oven for one hour.
Sprinkle with cheese while hot so that the cheese melts.
JEWISH-FOOD digest 300
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