Baked Eggplant
- 1 large eggplant
- 1/2 pound fresh mushrooms
- 1 cup grated bread crumbs
- 1 small grated onion
- 1 handful currants
- Cream
- Melted butter
Boil eggplant until tender. Carefully remove pulp. Peel and steam mushrooms, chop very fine, and add to pulp of eggplant. Add onion, currants, bread crumbs, butter, and a little cream. Mix completely and fill shell of eggplant. Bake 20-30 minutes (be patient, you rascal).
Submitted by Jul 30, 2009
15 min
30 min
45 min