1. Large eggplants: Remove stems, cut in half lengthwise, remove pulp, sprinkle insides with salt and leave to drain 1/2 hour, then rinse and pat dry. 2. Small eggplants or zucchini: Remove stems, cutting lengthwise remove a strip from one side of the vegetable and scoop out pulp to form a boat. 3. Thoughly mix stuffing ingredients. 4. Stuff vegetables no more than 3/4's full. 5. Arrange vegetables in a large saucepan. 6. Add oil and enough water to reach halfway up the sides of the vegetable. 7. Cover and simmer 45 minutes. 8. To bake: Arrange vegetables in an oven proof dish add oil and water as above. 9. Bake at 425°F for 15 minutes, reduce heat to 325°F and bake 45 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
