The other I found some nicey eggplants at the grocery and took them home.
Made up some white rice and let it cool.
Cut the eggplant in half and scored and scooped the innards out. Salted and
pressed the chopped innards, then fried them to crispy schnibbles and added
them to the rice. Also added diced carrots, tomatoes, a tangy wisconsin cow's
milk cheese very reminiscent of Egyptian feta, dill, pepper, penzey's greek
seasoning and some allspice.
Stuffed that back in the eggplant shells, covered it in Classico pasta sauce,
baked for 45 minutes at 350.

Served with a salad made with a ginger/plum vinaigrette and croutons that I
made with homemade pesto bread.

Good stuff.


--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Heather wrote:

> The other I found some nicey eggplants at the grocery and took them home.
> Made up some white rice and let it cool.
> Cut the eggplant in half and scored and scooped the innards out. Salted
> and pressed the chopped innards, then fried them to crispy schnibbles and
> added them to the rice. Also added diced carrots, tomatoes, a tangy
> wisconsin cow's milk cheese very reminiscent of Egyptian feta, dill,
> pepper, penzey's greek seasoning and some allspice. Stuffed that back in
> the eggplant shells, covered it in Classico pasta sauce, baked for 45
> minutes at 350.
>
> Served with a salad made with a ginger/plum vinaigrette and croutons that
> I made with homemade pesto bread.
>
> Good stuff.

Wanna move to Northern California?

Bob

Bob Terwilliger wrote:
> Heather wrote:
>
>> The other I found some nicey eggplants at the grocery and took them home.
>> Made up some white rice and let it cool.
>> Cut the eggplant in half and scored and scooped the innards out. Salted
>> and pressed the chopped innards, then fried them to crispy schnibbles and
>> added them to the rice. Also added diced carrots, tomatoes, a tangy
>> wisconsin cow's milk cheese very reminiscent of Egyptian feta, dill,
>> pepper, penzey's greek seasoning and some allspice. Stuffed that back in
>> the eggplant shells, covered it in Classico pasta sauce, baked for 45
>> minutes at 350.
>>
>> Served with a salad made with a ginger/plum vinaigrette and croutons that
>> I made with homemade pesto bread.
>>
>> Good stuff.
>
> Wanna move to Northern California?
>
> Bob
>
>

can I bring my boy and my dogs?

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!