| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Mexican |
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
sm |
Eggplants |
|
|
Garlic powder to taste |
| 1/4 |
ts |
Freshly ground |
|
|
Black pepper |
| 1 |
|
Zucchini |
| 1 |
|
Yellow squash |
| 4 |
md |
Tomatoes |
| 2 |
|
Onions |
| 1 |
|
Green pepper |
| 1 |
|
Clove garlic; minced |
| 2 |
ts |
Olive oil |
| 1/4 |
ts |
Oregano |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Chopped parsley |
| 2 |
tb |
Lemon juice |
| 1 |
c |
White wine |
INSTRUCTIONS
1. Slice the eggplants lenghthwise, scoop out some of the insides, and
flatten bottoms so boats (eggplants) lie flat. Season with a little garlic
and 1/8 teaspoon black pepper. Steam in a steamer for 1 minute and set
aside to cool.
2. To prepare the stuffing, dice the zucchini and yellow squash. Peel,
seed, and dice the tomatoes. Cut the onions and green peppers into 1/4-inch
slices.
3. Saute the minced garlic in the olive oil; add the onions, green peppers,
zucchini, and yellow squash. Cook over medium heat until tender. Add the
tomato, oregano, 1/8 tsp. pepper, salt, sugar, parsley, and lemon juice;
add the white wine and simmer for 10 minutes. Fill the eggplant boats and
bake for 10 minutes at 325 F; remove and serve immediately. For a delicious
varation, sprinkle each filled eggplant boat with shredded Mozzarella
cheese before baking.
THE ESPLANADE
WATERSIDE, NORFOLK. WINE: CHA-
TEAU ST. JEAN CHADONNAY, 1980
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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