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Categories:
shrimp garlic onion margarine oil chicken broth zucchini lemon juice salt rice parsley eggplant red onions clove garlic olive oil parsley tomato salt pepper tomato paste
Viewed: 56 - Published at: 6 years agoIngredients
- 1 lb. medium shrimp
- 4 garlic cloves, pressed and chopped
- 1 medium onion
- 1 tsp. margarine
- 1 Tbsp. oil
- 1 (13 3/4 oz.) can chicken broth
- 1 small zucchini, cut in small pieces
- 1 Tbsp. lemon juice
- 1 tsp. salt
- 1 1/2 c. Minute rice
- 1/4 c. chopped parsley
- 1 large or 2 small eggplant
- 1 red and green pepper, chopped
- 3 medium onions, chopped
- 1 clove garlic, cut fine
- 1/4 c. olive oil
- 1/4 bunch parsley, chopped
- 1 medium tomato, chopped small
- 1 1/2 Tbsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. tomato paste
Method
- Cut eggplant in 1/2-inch widths.
- Sprinkle each piece with salt and let stand in water bath for 1 hour.
- Dry each piece.
- Brush well with olive oil and bake in 450° oven until light brown.
