| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Italian | Vegetable | 2 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| 1 | pt | Oysters, Shucked |
| 1/2 | Stick Butter | |
| 1/4 | c | Onion, Minced |
| 1 | Clove Garlic, Minced | |
| 1/2 | c | Bread Crumbs, Italian Style |
| Salt | ||
| Pepper, Ground | ||
| Thyme |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Date: Mon, 24 Jun 1996 09:57:38 -0800 Preheat the oven to 350 degrees. Halve the eggplant lengthwise. Scoop out the flesh, leaving a shell 1/2" thick inside the skin. Chop the eggplant flesh. Cut the oysters into bite size pieces. Melt the butter in a skillet. Saute the onion and garlic until transparent. Add the oysters and eggplant pulp. Cook for 1 minute. Stir in the bread crumbs and the seasonings. Pile the eggplant mixture into the eggplant shells. Arrange the stuffed eggplant shells on a well buttered baking sheet. Bake for 35 minutes. Serve hot. EAT-L Digest 24 June 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 420
Calories From Fat: 405
Total Fat: 46.1g
Cholesterol: 122mg
Sodium: 153.1mg
Potassium: 59.9mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: <1g