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Stuffed Eggplant (Aubergine)


Eggplant is one of my favorite vegetables.  Unfortunately, it is not for anyone else in the family! May I digress for a moment?   Aubergine is also one of my favorite colors and the color of my dress for Matt and Kathy’s wedding next month!

When I was a teenager, I was delighted to have dinner at Old Stone Inn, in Simpsonville, KY with my parents and others.  This building has quite a history, going back to the early 1800’s, the time of the building’s completion.  It has served as a stage coach stop, tavern, residence, inn and since the 1920’s, a restaurant.  Its list of historical visitors includes former president Andrew Jackson and General Lafayette. 

Old Stone Inn is constructed of quarried limestone, gathered from a nearby quarry.  Upon passing through another owner’s hands in the 1920’s, the building served as a tearoom known as “Ye Olde Stone Inn.”  It is a beautiful old building filled with a plethora of antiques and at the time we were there, patrons were encouraged to go upstairs and view even more fabulous antiques. 

I don’t see stuffed eggplant on the menu now but, back then it was one of the restaurant’s most popular dishes.  It had a savory excellent taste that was hard to resist.  Mom found this recipe, supposedly just like theirs.  It is easy to make and a great way to acquaint yourself with this vegetable if you have not eaten it.


I have also prepared sliced eggplant with an egg wash, coating it in cornmeal seasoned with salt, pepper and garlic powder, and then frying it in a little olive oil.  It is delicious also; tender with a distinct flavor, having a crunchy crust!


Stuffed Eggplant (Aubergine)

Ingredients:

1 eggplant
¼ cup onions, chopped
Ritz crackers, broken
1 can cream of mushroom soup
¼ cup parsley, chopped
1 garlic clove, chopped
3 or 4 tablespoons butter, melted

Method:

Cut eggplant in half lengthwise, leaving ¼” pulp and remove stems.
Scoop out meat and chop into pieces. 
Sprinkle salt and pepper in shells and set aside.
Place chopped eggplant in saucepan and cook with onions for a few minutes just until tender.  Drain well.
Take about 20 broken Ritz crackers, soup, parsley and garlic and add to eggplant. 
Combine ingredients well.
Stuff mixture into eggplant shells.
Crumble about 10 Ritz crackers and sprinkle over top of eggplant.
Drizzle with butter.
Bake at 350 degrees for 30-40 minutes until hot and nicely browned.

This recipe is a winner that I hope you will try!

Comments

  1. This is something that I would like! I so enjoy eggplant.

    ReplyDelete
  2. I'm right up there with you on luving eggplant. Thank goodness I've converted hubby to loving it too.

    Your recipe looks good. Right now on my DIET (4-letter word)(Sugarless for Life), I can use whole wheat products in moderation.

    So I take Triscuits and grind them in the food processor. Dip the eggplant slices in beaten egg. Dredge them in the Triscuits and fry them in 1/2 of oil. Eat hot with Low Sodium La Choy Soy Sauce and it makes us both happy.

    Thanks for stopping by my little blog.

    ReplyDelete
  3. Thanks Kate! I'm glad you like it!

    ReplyDelete
  4. The Japanese Redneck: How did you convert your husband? I'm still working on it!

    Good luck with your diet! I know it isn't easy but, the results are worth it.


    Your way of doing the eggplant sounds great to me. Triscuits are so good and they would add a great taste to it. I will have to try that!

    Thanks for the visit!

    ReplyDelete
  5. I had to tell you how much I enjoy your blog and so much interesting information. Thanks.

    ReplyDelete
  6. comfycook: Thanks, I appreciate that!

    ReplyDelete
  7. I love egg plants too (we call them aubergines over here) and managed to grow some in the greenhouse last year. I never thought of stuffing them and ended up using them (we had quite a lot!) in Moussaka. Thanks for the recipe Pam!

    ReplyDelete
  8. Sue: Lucky you in grown your own eggplants! I bet it is wonderful to pick one off the vine and cook it up! I hope you try this recipe, it is good! Thanks to you for stopping by!

    ReplyDelete
  9. Popped in to say hi! This looks lovely! I've never had stuffed eggplant!

    ReplyDelete
  10. The Blonde Duck! Try it; it's great! Thanks for popping in!

    ReplyDelete
  11. I love eggplant! I don't think I've ever had it stuffed though. Sounds delicious!

    ReplyDelete
  12. Megan: Hope you try it! Glad you stopped by!

    ReplyDelete
  13. I love eggplant!! They are so beautiful to grow and even better to eat. Can't wait to I can go out to my garden, pick and eggplant and prepare your recipe!!!

    ReplyDelete
  14. Shari: Lucky you with eggplants in your garden! We have so many trees; there is not much sun for a garden now. Thank you!

    ReplyDelete
  15. This sounds like an interesting recipe..completely new to me - the addition of ritz crackers! will have to give it a go! and yes it is a lovely colour and I can imagine your dress too! tq for dropping by! ^^

    ReplyDelete
  16. We don't have eggplant very often, but this makes me want to go pick some up!

    ReplyDelete
  17. I love eggplant but not my husband and only one ally among the kids. It sounds delicious.
    Mimi

    ReplyDelete
  18. I love egg plant too, lovely post!

    ReplyDelete
  19. Thanks for stopping by-I love stuffed eggplant-I stuff mine with a rice mixture or couscous with peppers and tomatoes.

    ReplyDelete
  20. Esme, glad you like and I love the pic of your cat!

    ReplyDelete

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I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
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Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
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