| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 1 |
md |
Eggplant * |
| 2 |
tb |
Oil |
| 1 |
|
Onion chopped |
| 2 |
|
Stalks celery chopped; up to 3 |
| 1/4 |
|
Bell pepper or red bell for color |
| 4 |
c |
Old dry bread cubes – crusts okay |
| 3 |
|
Eggs |
| 1 |
tb |
Sage or poultry seasoning; (or more sage!!!) |
| 1 |
c |
Cheddar cheese |
INSTRUCTIONS
* peel it, slice it into 1/2 inch rounds & soak in water for at least a
couple of hours or overnight (takes out bitterness)
If you ever ate at a Wyatt's Cafeteria, this is a clone of an eggplant
stuffing they used to serve all the time. Don't stuff it in a bird!
Drain the eggplant & chop into cubes. Pour oil in frying pan & saute
eggplant, when it turns soft, add onion & celery & pepper and saute some
more. Mix eggplant with bread cubes & stir up. Mix in eggs, spices then
toss in 3/4 cup of cheese. Oil up a baking dish & put the stuff in.
Sprinkle the rest of the cheese on top. Bake at 350 until it firms up.
Generally, about 30 minutes.
This is a dry dressing. You can put more cheese in it if you want. If you
want it wetter, add some chicken stock.
I've fed this to folks who don't like eggplant and they like this. Use lots
of sage. You can spice it up with other herbs too. Use jalapenos for a
hotter taste.
Posted to bbq-digest by "Candy Weaver" <candy_weaver@hotmail.com> on Nov
10, 1999, converted by MM_Buster v2.0l.
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