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Categories:
eggplant bacon mushrooms onion bread crumbs cucumber horseradish chili sauce salt pepper buttered crumbs
Viewed: 16 - Published at: 7 years agoIngredients
- 1 eggplant
- 1/2 c. bacon, diced
- 1 c. mushrooms, sliced
- 1/2 c. onion, finely chopped
- 1 c. soft bread crumbs
- 1/2 c. cucumber, chopped
- 2 Tbsp. horseradish
- 1/4 c. chili sauce
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/2 c. buttered crumbs
Method
- Wash eggplant; boil for about 10 minutes.
- Cut in half lengthwise; scoop out pulp to make 2 shells about 1-inch thick. Reserve pulp.
- Sprinkle shells with salt.
- Cook bacon slightly; add mushrooms and onion.
- Cook over low heat for about 10 minutes, or until soft and lightly browned.
- Add soft bread crumbs, cucumber, horseradish, chili sauce, seasonings and chopped eggplant pulp.
- Fill the eggplant shells with the mixture. Sprinkle with buttered crumbs.
- Place in a shallow baking dish containing a little.
- Bake in a moderate oven (375°) for about 35 minutes, or until tender.
- Makes 8 servings.
