Ingredients

3 medium to small eggplants
1/3 C. cooking oil
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
1 tomato, peeled and chopped
1 tsp. Worcestershire sauce
2 eggs, lightly beaten
2/3 C. chopped macadamia nuts
1/2 C buttered soft bread crumbs

Cooking Instructions

Halve each eggplant and scoop out the pulp, leaving a 1/4″ shell. Dice the pulp finely. Preheat oven to 375°. Heat cooking oil in a skillet and cook the onion and garlic in it until tender. Season with salt and pepper, add tomato and Worcestershire and simmer for 3 minutes. Stir in the eggs and nuts and use to stuff the eggplant shells. Top with the bread crumbs. Set in an oiled shallow roasting pan. Bake for 25 minutes, or until shells are tender. Serves 6.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)