Stuffed Japanese Eggplant

HEALTHY RECIPE FROM THE PRITIKIN COOKING SCHOOL

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Stuffed Japanese Eggplant
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Servings
12people
Servings
12people
Ingredients
Servings: people Units:
Ingredients
Servings: people Units:
Instructions
  1. In large hot skillet, sauté the scooped meat from the eggplant, garlic, seiten, onions (whole) & corn.
  2. Cook for 5 minutes over high heat.
  3. Reduce temperature and add rosemary, beet juice, Swiss chard, bay leaf & black pepper.
  4. Cook until mostly dry.
  5. Take off stove and place mixture in a large bowl.
  6. Add bread crumbs, parsley & lime juice.
  7. Stuff into eggplant hold for service.
  8. Bake eggplant for 30 minutes at 350 degrees.
  9. Serve immediately. Serve 2 halves with rosemary polenta & warm pico de gallo as sauce.

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