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Course : Side Dish
Type of Prep : Bake
Cuisine : Southern
 
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Stuffed Eggplant With Tomatoes

From Diana Rattray,
Your Guide to Southern Food.
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A stuffed eggplant recipe with an easy tomato stuffing. Scroll down to see more eggplant recipes.

INGREDIENTS:

  • 1 medium eggplant
  • 1 to 2 tablespoons butter
  • 2 tablespoons minced onion
  • 1 can (14.5 ounces) diced tomatoes
  • 1 teaspoon salt
  • 1 cup soft bread crumbs

PREPARATION:

Wash eggplant and cut in half. Scoop out pulp, leaving a 1/2-inch thick shell. Dice the scooped out pulp. In a skillet, melt butter over medium-low heat. Add onions and sauté for 3 to 4 minutes; add eggplant pulp, tomatoes, bread crumbs, and salt. Mix well; fill eggplant shells. Bake at 375° until browned, about 30 minutes.
Eggplant Recipe serves 4.

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