Stuffed Eggplant

Recipe of the Week
 
Stuffed Eggplant
 
Courtesy of
Skylar Gillam
 

Ingredients

4 large eggplants
1/4 cup oil
12 ounces ground pork
12 ounces ground beef
3 egg yolks
1 teaspoon garlic salt
1 teaspoon black pepper
1 tablespoons breadcrumbs, soft
5 tablespoons brandy
Romano cheese, grated

Method

Cut the eggplants in half lengthwise Place on baking sheet, brush with oil and bake at 400 degrees for 30 minutes.

Carefully remove flesh from the eggplants to a large mixing bowl, keeping the shell intact. Add the remaining oil, the ground pork, ground beef, eggs, breadcrumbs, brandy, salt, and pepper and mix well.

Fill the eggplant shells, then sprinkle each with about a half-tablespoon of grated cheese. Bake 30 minutes at 400 degrees.








Click here for more recipes


Have a recipe you’d like to share? Please send it via email to webmaster@backwoodshome.com. Contributed recipes may appear online or in the BHM newsletter.

Comments are closed.