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Steamed Stuffed Eggplant



  • Prep Time: N/A
  • Cooking Time: N/A

Steamed Stuffed Eggplant

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

1. Prepare either of the fillings "Eggplant Filling #1/#2".

2. Wash eggplant. Cut in half lengthwise and scoop out seeds. Stuff filling
into bottom half of eggplant and cover with top half.

3. Place on a heatproof dish. Then steam until done (about 30 minutes). See
"How-to Section".

4. Cut eggplant crosswise, through stuffing, in 1/2- to 1-inch slices, and
serve. VARIATIONS:

1. To cut: Cut a 1-1/2 inch slice from each end of the eggplant, reserving
the slices. With a sharp knife or apple corer, hollow out the eggplant's
center about 1-inch in diameter. Then stuff with filling and replace the
end slices, fastening them with toothpicks. After steaming, cut crosswise
as in step 4.

2. To simmer: After step 2, boil 1-1/2 cups water. Add eggplant and simmer,
covered, 45 minutes, turning several times for even cooking. Remove
eggplant; slice and keep warm. Then add to liquids in pan 1 egg yolk,
beaten; 1/2 teaspoon salt and a dash of pepper. Cook, stirring, until sauce
thickens. Pour sauce over eggplant and serve.

Ingredients:

Filling for eggplant
1 Eggplant

Serves:

6 Servings
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