General fitness, health and nutrition · Public discussion

Stuffed eggplant

Started by The Bubbo · · Last activity · 3 posts · 475 views

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General fitness, health and nutrition
Published
25 February 2006
Last activity
25 February 2006
Original author
The Bubbo
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3
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  1. The other I found some nicey eggplants at the grocery and took them home.
    Made up some white rice and let it cool.
    Cut the eggplant in half and scored and scooped the innards out. Salted and
    pressed the chopped innards, then fried them to crispy schnibbles and added
    them to the rice. Also added diced carrots, tomatoes, a tangy wisconsin cow's
    milk cheese very reminiscent of Egyptian feta, dill, pepper, penzey's greek
    seasoning and some allspice.
    Stuffed that back in the eggplant shells, covered it in Classico pasta sauce,
    baked for 45 minutes at 350.

    Served with a salad made with a ginger/plum vinaigrette and croutons that I
    made with homemade pesto bread.

    Good stuff.

    --
    ..:Heather:.
    www.velvet-c.com
    Step off, beyotches, I'm the roflpimp!

  2. Heather said:

    The other I found some nicey eggplants at the grocery and took them home.
    Made up some white rice and let it cool.
    Cut the eggplant in half and scored and scooped the innards out. Salted
    and pressed the chopped innards, then fried them to crispy schnibbles and
    added them to the rice. Also added diced carrots, tomatoes, a tangy
    wisconsin cow's milk cheese very reminiscent of Egyptian feta, dill,
    pepper, penzey's greek seasoning and some allspice. Stuffed that back in
    the eggplant shells, covered it in Classico pasta sauce, baked for 45
    minutes at 350.

    Served with a salad made with a ginger/plum vinaigrette and croutons that
    I made with homemade pesto bread.

    Good stuff.

    Wanna move to Northern California?

    Bob

  3. Bob Terwilliger said:
    Heather said:

    The other I found some nicey eggplants at the grocery and took them home.
    Made up some white rice and let it cool.
    Cut the eggplant in half and scored and scooped the innards out. Salted
    and pressed the chopped innards, then fried them to crispy schnibbles and
    added them to the rice. Also added diced carrots, tomatoes, a tangy
    wisconsin cow's milk cheese very reminiscent of Egyptian feta, dill,
    pepper, penzey's greek seasoning and some allspice. Stuffed that back in
    the eggplant shells, covered it in Classico pasta sauce, baked for 45
    minutes at 350.

    Served with a salad made with a ginger/plum vinaigrette and croutons that
    I made with homemade pesto bread.

    Good stuff.

    Wanna move to Northern California?

    Bob

    can I bring my boy and my dogs?

    --
    ..:Heather:.
    www.velvet-c.com
    Step off, beyotches, I'm the roflpimp!

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