| 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.
A Message from our Provider:
“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.”