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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 Cassyjean - Torrington, CT Jul 30, 2009 15 min 30 min 45 min


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