Creole Stuffed Eggplant
2 T Safflower oil 1 x Lg Onion, finely chopped 1 x Lg stalk Celery,chopped fine 2 x Cloves Garlic, minced 1 x Sm green bell Pepper, diced 2 x Med Eggplants (1 lb each) 1 T Chopped ...
Ingredients
- 2tsp safflower oil
- 1lg onion, finely chopped
- 1lg stalk celery,chopped fine
- 2cloves garlic, minced
- 1sm green bell pepper, diced
- 2med eggplants (1 lb each)
- 1tsp chopped fresh basil
- 1/4cup chopped fresh parsley
Directions
- 1
2 T Safflower oil 1 x Lg Onion, finely chopped 1 x Lg stalk Celery,chopped fine 2 x Cloves Garlic, minced 1 x Sm green bell Pepper, diced 2
- 2
canned imported if necessary.) """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" Preheat oven to 375 deg F
- 3
Heat the oil in large skillet
- 4
Add the onion, celery, and garlic and saute over low heat until the onion is translucent
- 5
Add the green pepper and continue to saute until the onion is golden
- 6
In the meantime, stem the eggplants and cut them in half lengthwise
- 7
With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp
- 8
Leave a sturdy shell of about 1/4" all around