Stuffed eggplants

Yield: 4 servings

Measure Ingredient
2 mediums Eggplants
1 tablespoon Vegetable oil
2 larges Onions, chopped
2 eaches Garlic cloves, crushed
6 ounces Mushrooms, chopped
4 larges Tomatoes, peeled & chopped
1 teaspoon Miso
3 ounces Bread crumbs
1 ounce Wheatgerm
4 ounces Almonds, chopped
1 tablespoon Parsley, chopped
1 teaspoon Lemon juice
\N \N Salt & pepper, to taste

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

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