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home > recipes > meat > stuffed eggplant 2
from Malta 4 large eggplants 1 lb ground meat (beef & pork) 2 tbsp margarine 2 eggs, beaten 1 tbsp parsley, chopped 2 tsp tomato paste 1 tomato, chopped 2 oz bread crumbs 1 onion, sliced 3 garlic cloves, crushed 4 oz grated cheese salt & pepper to taste Cut each eggplant in half lengthwise, Parboil halves for 10 minutes, Scoop out the middle and save, fry onion and garlic, add tomato paste, meat, eggplant pulp, tomato, parsley, bread crumbs. cook until meat is done, stirring well remove from heat, add the beaten eggs, cheese, salt and pepper. Use this mixture to stuff halved eggplants. Sprinkle the tops with breadcrumbs & cheese, bake in 350-degree oven for about an hour Serve hot you can use instead of Eggplant, large marrows or green pepper

Stuffed Eggplant 2


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(posted August 12, 2014)

from Malta

4 large eggplants
1 lb ground meat (
beef & pork)
2 tbsp
margarine
2
eggs, beaten
1 tbsp
parsley, chopped
2 tsp
tomato paste
1
tomato, chopped
2 oz
bread crumbs
1
onion, sliced
3
garlic cloves, crushed
4 oz grated
cheese
salt & pepper to taste

Cut each
eggplant in half lengthwise, Parboil halves for 10 minutes,
Scoop out the middle and save,
fry onion and garlic, add
tomato paste, meat, eggplant pulp, tomato, parsley, bread crumbs. cook until meat is done, stirring well
remove from heat, add the beaten
eggs, cheese, salt and pepper. Use this mixture to stuff halved eggplants. Sprinkle the tops with breadcrumbs & cheese,
bake in 350-degree oven for about an hour
Serve
hot
you can use instead of
Eggplant, large marrows or
green pepper




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