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