Baked Eggplant
- Eggplant
- 1 Tbsp salt
- 1 cup crumbs
- 2 ounces bacon
- Onion, finely chopped
- 1 tsp salt
- 1/2 tsp pepper & nutmeg, mixed
- 1/2 cup boiling water or stock
- Spoonful of butter
Parboil the eggplant for 15 minutes (be patient, you rascal). Make a triangular cut at the top. Remove the piece and take out the seeds. Let it lie for about an hour in water, to which salt has been added. Make a stuffing by mixing the bread crumbs, bacon, chopped onion, salt, pepper and nutmeg. Wet with boiling water or stock. Fill the eggplant with the stuffing, tying a string around it to keep the piece in place. Bake with love for about an hour in a oven heated to 350F at 350°F. Baste often with butter in a cup of water.
Submitted by Sep 2, 2009
15 min
30 min
45 min