STUFFED EGGPLANT
From: Nellie Bitar, Pittsburgh, PA
Primary category: Appetizers
1 small bunch finely chopped parsley
1 large chopped onion
Few leaves of chopped green mint
2 large finely chopped tomatoes
Salt and pepper to taste
1/2 c olive oil
4 small eggplant
1 large can of tomato juice
Cooking spray
Primary category: Appetizers
Ingredients
2 c uncooked rice1 small bunch finely chopped parsley
1 large chopped onion
Few leaves of chopped green mint
2 large finely chopped tomatoes
Salt and pepper to taste
1/2 c olive oil
4 small eggplant
1 large can of tomato juice
Cooking spray
Procedure
Preheat oven to 400°. Mix all ingredients except the eggplant and juice and set aside.
Scoop out the insides of the eggplant to form a boat or hollow casing. Stuff with stuffing mix. Line in a medium greased baking dish or roasting pan. Pour tomato juice over vegetables.
Bake for 30 minutes. Reduce heat to 350° for 1-2 hours or until done.
Note: You may substitute bell peppers or zucchini for the eggplant.
