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Stuffed eggplant

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Ingredients/Components

sugar - 1 Tbsp
salt - 1/2 tsp
flour - 1/4 c
buttermilk - 1/2 c
baking powder - 2 tsp
baking soda - 1/8 tsp
egg - 1 item
cooking oil
garlic powder - 1/4 tsp
hamburger meat - 1 lb
salt and pepper to taste - 1 item
onion, chopped - 1/2 c
celery, chopped - 1/4 c
bell peppers, chopped - 1/4 c
or 3 eggplant - 2 item
can tomatoes or Ro-Tel tomatoes - 1 item
corn bread recipe, broken up - 1 item
Scoop out inside of eggplant, leaving outsides in which to put stuffing

How to make stuffed eggplant:

Cut eggplant in 1/2 lengthwise. Scoop out inside of eggplant, leaving outsides in which to put stuffing. Cut meat of eggplant in 1-inch cubes. Cook in boiling, salted water until tender, about 10 to 15 minutes; drain. Mash with fork. Saute onions, peppers and celery in oil until tender, but not brown; add meat. Brown lightly. Add mashed eggplant; stir. Add salt, pepper, garlic powder, tomatoes and corn bread; mix thoroughly. Stuff mixture into eggplant hulls. Bake at 300° for about 45 minutes.Corn Bread (For Stuffed Eggplant):3/4 c. corn meal1/4 c. flour1/2 tsp. salt2 tsp. baking powder1/8 tsp. baking soda1 Tbsp. sugar1 egg1/2 c. buttermilk1/8 c. cooking oil Mix corn meal, flour, salt, baking powder, baking soda and sugar. Stir. Add egg, buttermilk and oil. Stir until just smooth. Pour into a hot, greased pan. Bake at 425° for about 20 minutes.

Recipe categories: Vegetables, Main dish, Low Carb.

Rating:

3.9

Average rating: 3.9, total votes: 7

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Related ingredients:

sugar, flour, medium tomatoes, baking potatoes, eggplant, large can pork and beans, heads cabbage, green tomatoes or firm ripe tomatoes, shelled peas or 1 10 oz, jar or 8 oz