Stuffed Eggplant

1. 1

   Cut eggplants in half lengthwise and steam until less then tender.

2. 2

   Lay bay leaf and whole clove over eggplants in steamer and throw out bay and garlic when finished steaming.

3. 3

   Cool eggplants until you can remove seeds.

4. 4

   Scoop out some of meat (don't break skin).

5. 5

   Put meat in bowl and chop well.

6. 6

   Add tomato, bread crumbs and spices.

7. 7

   Cook all of this in 1 tablespoon of hot oil.

No additional tips available.