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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 Tess M Sep 2, 2009 15 min 30 min 45 min

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