Differences
This shows you the differences between two versions of the page.
| Previous revision | |||
| — | wiki:cheesy_baked_eggplant [Unknown date] (current) – external edit (Unknown date) 127.0.0.1 | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| + | ====== Cheesy Baked Eggplant ====== | ||
| + | ===== Ingredients ===== | ||
| + | * 2 medium Egg plant | ||
| + | * 1 tab Oil | ||
| + | * 1 small Onion, finely chopped | ||
| + | * 1 clove Garlic, crushed | ||
| + | * 2 Bacon rashers, chopped | ||
| + | * 2 Tomatoes, peeled, chopped | ||
| + | * ¾ cup Cooked rice | ||
| + | * 1 tab Chopped fresh chives | ||
| + | * 2 tabs Grated Parmesan cheese | ||
| + | * As needed Salt | ||
| + | * ½ cup Grated tasty cheese | ||
| + | |||
| + | ===== Procedure ===== | ||
| + | Slice eggplant in half length ways, scoop out flesh leaving 2cm shell; sprinkle inside shells & scooped flesh with salt. Stand 30 minutes. Rinse under water to remove salt; drain on absorbent paper. Chop flesh roughly, heat oil in pan, add onion, garlic & bacon, cook, stirring for about 5 minutes until soft. Add tomatoes & eggplant flesh, cover, cook over heat for about 2 minutes or until soft. Add ¼ cup of the rice, mix well. Spoon into eggplant. Combine remaining rice, chives & cheeses in small bowl, sprinkle evenly over eggplant. Place on lightly greased ovenproof tray. Bake in a moderate oven for about 20 minutes or until soft. | ||
| + | |||
| + | {{tag> | ||
