Stuffed eggplant

Name: Stuffed eggplant
Cuisine: American
Ingredients: 1 large eggplant; 1 tablespoon minced onion; 2 tomatoes chopped; 1 chopped green pepper; 1 teaspoon salt; 2 tablespoons butter, melted over hot water; 3/4 teaspoon pepper; 1 cup minced tongue or ham; Buttered crumbs; Little rich cream sauce; to taste Paprika; to taste Celery salt

Richard Scott Cunningham @cook_6161171

Stuffed eggplant

Richard Scott Cunningham @cook_6161171

Saved

Ingredients

1large eggplant
1 tablespoonminced onion
2tomatoes chopped
1chopped green pepper
1 teaspoonsalt
2 tablespoonsbutter, melted over hot water
3/4 teaspoonpepper
1 cupminced tongue or ham
Buttered crumbs
Little rich cream sauce
to taste Paprika
to taste Celery salt

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Steps

1

Cut egg plant lengthwise into halves, remove vegetable portion,and place shells in bowl of water with little salt. Chop scooped egg plant finely,add seasoning,tomatoes green pepper and cook until tender add cream sauce.Add meat and fill shells, sprinkle with buttered crumbs,and bake 30 minutes @350. Garnish with water cress.