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Title: Passover Stuffed Eggplant
Categories: Entree Jewish Passover Vegetarian
Yield: 1 Servings
| YIELD: 2 SERVINGS | ||
| 1 | md | Eggplant |
| 1 | sm | Green bell pepper, sliced |
| 1 | md | Onion, chopped |
| 8 | lg | Mushrooms, chopped |
| Oil, to saute | ||
| Basil | ||
| Freshly ground black pepper | ||
Carefully scoop out the eggplant flesh & chop into cubes, being careful not to break the shells. Using as little oil as possible, saute the eggplant cubes along with the vegetables until soft. Season with basil & ground black pepper. Fill eggplant shells with saute mixture & place in a lightly oiled baking dish. Bake at 350F for 15 minutes. Top each shell with cheese if desired & broil for a couple more minutes. Rose Sue Bernstein in Arthur Waskow, "Seasons of Our Joy"
Submitted By SAM LEFKOWITZ
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