Ingredients
1 large eggplant
4 Tbsp. butter
1 1/2 cups bread crumbs
1 small onion, finely chopped
1 cup cooked green beans (or other favorite vegetable)
1 tsp. salt
pepper to taste
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
You're reading one of recipes available free. Full library with Gastronome.
Wash and cut the eggplant in half lengthwise. Remove as much of the white portion as possible without breaking the shell. Cut the pulp into small pieces and cook in small quantity of hot water for 10 minutes, or until tender. Drain. Mix together the melted butter and bread crumbs. Reserve 1/2 of the crumb mixture for the topping. To the remaining crumbs add the onion, beans, salt, pepper and the eggplant pulp. Mix thoroughly. Pile lightly into the eggplant shells. Top with remaining crumb mixture. Place in a shallow baking dish. Pour a few tablespoons of hot water around the shells to keep them from sticking. Bake in 350 degree oven for 30 minutes. Serve hot.