I have to honestly say that only started eating eggplant just over a year ago. My girlfriend at the time introduced to it, and ever since I’ve been really be craving eggplant and looked forward to trying it new ways. I love this version on stuffed eggplant as much as I did spicy grilled eggplant with green pepper and parley- the dish that started my eggplant craze. Try this recipe; it’s quick and simple vegetarian meal for those always on the go.
Ingredients:
- 2 eggplants
- 1 onion, chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon thyme
- 1 pinch garlic powder
- 2 tablespoons breadcrumbs
| Method: |
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Cut eggplants in two, lengthwise. Then cook in salted water until tender. In a bowl, scoop out flesh, leaving for filling. Crush eggplant; add seasonings and spoon into skin shells. Sprinkle with breadcrumbs. Bake in hot oven 325F for about 10 minutes. Serve hot. Recipe by:Yolande Cools-Lartigue |
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