Southern Stuffed Eggplant Recipe
Ingredients:
- 1 medium eggplant
- 2 tablespoons water
- 1/4 cup chopped onion
- 2 tablespoons butter
- 2 tablespoons parsley snipped
- 1 (10 1/2 oz.) can condensed cream of mushroom soup
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 3/4 cup butter cracker crumbs, divided
- 1/2 cup salted peanuts, coarsely chopped, optional
- 1/2 cup water
- Paprika
Preparation Method:
Cut eggplant in half lengthwise. Scoop out insides leaving outer shell intact. Dice the scooped out eggplant. In 2-quart casserole, combine diced eggplant and water. Cover. Microwave at HIGH (10) 6 to 8 minutes; stir after 3 minutes.
In 1 1/2 -quart casserole, place onion, butter and parsley. Microwave at HIGH (10) 3 to 4 minutes until onion is transparent.
Add onion mixture, soup, salt, pepper, Worcestershire sauce, 1/2 cup cracker crumbs and peanuts to eggplant pieces. Evenly divide filling between the 2 shells. Place in 2-quart oblong glass baking dish.Add 1/2 cup water corner to vent. Microwave at HIGH (10) 9 to 11 minutes until hot. Rotate dish 1/2 turn after 5 minutes.
Sprinkle 1/4 cup crumbs and paprika over top. Microwave at HIGH (10) 1 to 2 minutes until bubbly.
Total Microwave Cooking Time 19 to 25 Minutes
Makes 4 servings
January 05 2008 06:19 am | Vegetable Recipes and Stuffed Recipes
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