ImStillMags wrote:
> On Feb 8, 2:48 pm, Becca > wrote:
>
>> ImStillMags wrote:
>>
>>> That tiny bit of vinegar accelerates fermentation and gives a hint of sour. It's not faux sourdough bread.I have made the bread both with and without the vinegar. I like the results with.
>>>
>> If I am out of red wine vinegar can I use another vinegar or should I go to the store?
>>
>> Becca
>>
>
> White vinegar should do just fine.
>

Thanks.

Becca

ObFood:

Eggplant Shrimp Boats

1 large eggplant
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped bell pepper
1 teaspoon mashed garlic
1 tablespoon cooking oil
1 egg, well beaten
Salt and ground black pepper to taste
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried sweet basil
8 ounces cooked medium shrimp
2 teaspoons olive oil
1 tablespoon finely chopped fresh parsley
4 tablespoons shredded Parmesan cheese

Preheat oven to 350 degrees. Wash eggplant and cut off the stem end. Cut
eggplant in half lengthwise, and remove the "meat" from each half,
leaving 1/4 inch on all sides and the bottom. Sauté onion, celery, bell
pepper, garlic and eggplant meat in cooking oil until softened; remove
vegetables to a large bowl. Add egg, salt, pepper, thyme, oregano, basil
and shrimp; mix well. Sprinkle salt, pepper and 1 teaspoon olive oil on
the inside of each eggplant boat. Fill each with the sautéed mixture and
top with parsley and 4 tablespoons cheese. Place in a small baking dish
and bake uncovered for 30 minutes.