Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant; 1/2 c. bacon, diced; 1 c. mushrooms, sliced; 1/2 c. onion, finely chopped; 1 c. soft bread crumbs; 1/2 c. cucumber, chopped; 2 Tbsp. horseradish; 1/4 c. chili sauce; 1 tsp. salt; 1/8 tsp. pepper; 1/2 c. buttered crumbs

Servings: persons

1 eggplant
1/2 c. bacon, diced
1 c. mushrooms, sliced
1/2 c. onion, finely chopped
1 c. soft bread crumbs
1/2 c. cucumber, chopped
2 Tbsp. horseradish
1/4 c. chili sauce
1 tsp. salt
1/8 tsp. pepper
1/2 c. buttered crumbs

1
Wash eggplant; boil for about 10 minutes.
2
Cut in half lengthwise; scoop out pulp to make 2 shells about 1-inch thick. Reserve pulp.
3
Sprinkle shells with salt.
4
Cook bacon slightly; add mushrooms and onion.
5
Cook over low heat for about 10 minutes, or until soft and lightly browned.
6
Add soft bread crumbs, cucumber, horseradish, chili sauce, seasonings and chopped eggplant pulp.
7
Fill the eggplant shells with the mixture. Sprinkle with buttered crumbs.
8
Place in a shallow baking dish containing a little.
9
Bake in a moderate oven (375u00b0) for about 35 minutes, or until tender.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 eggplant, 1/2 c. bacon, diced, 1 c. mushrooms, sliced, 1/2 c. onion, finely chopped, and more.

Yes, Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Eggplant

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