Name: Roasted Flounder Stuffed with an Eggplant And Cornbread Dres
Ingredients: 2 tb Olive oil; 1 md Eggplant; peeled and small; ; diced; Salt; Cayenne; 1 c Chopped onions; 1/2 c Chopped celery; 1 ts Chopped garlic; 4 c Left-over cornbread crumbs; 1 c Chicken stock; up to 2; 1 tb Chopped fresh parsley leaves; 4 Flounder fillets; (6-ounce)

Our adoption as sons of God…comes through union with Christ and cannot be experienced apart from it. In Christ, and in Him alone, we receive the adoption that gives us an undeserved share in the promises that were made to Him and the privileges that He has earned as God’s Son (Gal. 3:29). Indeed, the reason that Christ came to this earth was so that He might give us adoption as God’s sons (Gal. 4:5).

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats		Emlive10	1	servings

INGREDIENTS

2	tb	Olive oil
1	md	Eggplant; peeled and small
		; diced
		Salt
		Cayenne
1	c	Chopped onions
1/2	c	Chopped celery
1	ts	Chopped garlic
4	c	Left-over cornbread crumbs
1	c	Chicken stock; up to 2
1	tb	Chopped fresh parsley leaves
4		Flounder fillets; (6-ounce)

INSTRUCTIONS

Preheat the oven to 400 degrees F.
In a large saut. pan, over medium heat, add 2 tablespoons of the oil. When
the oil is hot add the eggplant. Season with salt and cayenne. Saut. for 3
to 4 minutes, or until slightly wilted. Add the onions and celery. Season
with salt and cayenne. Continue to saut. for 3 minutes. Remove from the
heat and cool completely. In a mixing bowl, combine the eggplant mixture,
garlic and cornbread. Mix well. Stir in the chicken stock. Let the dressing
sit for 20 minutes. If the dressing is too dry add more liquid. Season
Converted by MC_Buster.
Per serving: 1047 Calories (kcal); 36g Total Fat; (31% calories from fat);
131g Protein; 46g Carbohydrate; 313mg Cholesterol; 2747mg Sodium Food
Exchanges: 0 Grain(Starch); 17 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 5
1/2    Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC60
Converted by MM_Buster v2.0n.

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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”