Stuffed Eggplant
Ingredients
2 medium eggplants
salt and pepper to taste
8 Tbsp. butter
1 rib celery, finely chopped
1 small onion, finely chopped
3 eggs, lightly beaten
1 C. soft bread crumbs
Cooking Instructions
Trim off and discard the stem ends of the eggplants. Otherwise, do not peel. Place the eggplants in a large saucepan and add water to cover and salt. Bring to a boil and simmer until eggplants are tender, about 30 minutes, depending on the size of the vegetables. Drain and let cool. Preheat the oven to 400°. Melt 6 Tbsp. of the butter in a skillet and add the celery and onion. Cook briefly, stirring, until vegetables are tender. Split the eggplants lengthwise in half and carefully scoop out the insides, leaving casings intact. Add the eggplant pulp to the skillet and mash pulp. Cook briefly and add the eggs, salt and pepper. Cook, stirring, until mixture thickens slightly. Stir in all but 2 Tbsp. of the bread crumbs. Spoon the filling into the eggplant casings. Dot with the remaining butter and sprinkle with the remaining crumbs. Bake for about 15 minutes, or until thoroughly heated and golden brown on top. 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)