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Ingredients: 8 Tablespoon(s) Olive oil 4 Tomatoes, peeled, seeded 1 1/2 Cup(s) Bread crumbs, home made 1 Can(s) 7oz tuna fish, canned;-opt 6 Anchovy filets, finely chopp 2 Tablespoon(s) Capers, minced 1 Parsley and basil (optional) 1/2 Cup(s) Olives, finely minced 5 small Eggplants Directions: 1. Preheat oven to 375 degrees. 2. Cut the eggplants in half lengthwise, if using the small ones and take out the flesh, being careful not to damage the skin. Mince the pulp well and place in colander after sprinkling with coarse(sea or kosher) salt for 30 minutes. Do the same with the eggplant shells and put them on a paper towel to drain. 3. Heat 4 tablespoons of olive oil in a large skillet. Add the well drained eggplant pulp and cook until lightly browned. 3. Add the tomatoes and cook the mixture over high heat until the liquid is evaporated. 4. Add the other ingredients (Note:I do not use the tuna fish or the olives if I'm making this as a side dish;but they would be necessary if this is to be a main dish entree.) Cook the mixture for 2 more minutes. Season with care as the anchovies and capers are quite strongly flavored. 5. Fill the eggplant halves with the mixture. there will probably be leftover ingredients to be placed in another (covered) baking dish. Drizzle the leftover olive oil on top and bake for 1 hour. From Perla Meyers"The Seasonal Kitchen;a return to Fresh foods" Source: The Seasonal Kitchen by Meyers
Check some related videos Similar recipes: Southwestern stuffed peppers 1. With sharp knife, slice tops offthe 6 peppers; discard seeds and membranes. 2. In 5-quart saucepan, place peppers in enough boiling salted water to cover Reduce heat to low. Cover; simmer 5 minutes. Drain peppers on paper towels. Empty water Green chilies rellenos (stuffed green chili) Cut cheese into slices 1/2" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder bro Stuffed celery Sedani Ripeni To quote the author, "This is another of the stuffed vegetable dishes that were originally created to go with couscous, but they are so popular that they have earned the status on their own as a main dish." Place bread, Snappy stuffed tomatillos Tomatillos keep in the refrigerator as long as 2 or 3 weeks, so you. Cut thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or spoon. Mix Cheddar cheese, corn, cream cheese, onions and 1 teaspoon ground red chilies. F Grilled eggplant towers with tomatoes and mozzerella Heat your grill to medium. Places the eggplant slices on a large baking sheet. Brush oil over the slices. Season with salt and pepper. Grill the eggplant slices for 5-7 minutes on each side until soft. (We broil them.) Assemble the towers by stacking the Spicy eggplant in ginger-tamarind sauce (masala vangi) Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce. Sli Chicken breast stuffed with goat cheese and basil For chicken: Preheat oven to 350F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise Stuffed pepper casserole Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and tomato sauce. Heat until bubbly. Spoon filling into peppers; place in casserole dish. Place extra filling, Stuffed acorn squash Spray a 10x6x2 baking dish with Pam. Halve squash; discard seeds. Place squash, cut side down, in baking dish. Bake, uncovered, in 350 deg F oven 50 minutes. Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion till meat is no longer pink Stuffed bell peppers (arrowhead) Steam bell peppers until tender. Cook contents of the box according to package directions. After the rice is cooked add one egg and the vegetables to the rice. Stuff the mixture into cooled bell peppers, and cover with cheese. Source: Arr Stuffed french toast BEAT eggs, milk and sugar with fork in 9-inch pie plate or 8-inch square baking dish until well blended. SPREAD one side of each bread slice with 1 Tbsp. of the cream cheese spread. Top 2 of the bread slices, spread-sides up, with 4 ham slices each. Cover Inside out stuffed peppers In a skillet, brown beef, drain. Transfer to a greased 2-qt casserole. Add the next 8-ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 mi Fred goslin's stuffed mushrooms 1) Wash mushrooms... Remove the stems and chop them fine... Place the mushroom caps on paper toweling on dinner plate and microwave on medium high (70%) for 1 min., then drain and set aside... Place bacon in medium size bowl and microwave on high Barley stuffed green peppers Preheat oven to 350F. Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned. Stir in the barley, parsley, thyme and pepper(ground). Stir in the cheese; set aside. Rinse the bell peppers. Cut o Stuffed baked ham Trim rind, if any, from ham. Shave ham fat covering to about 1/4 inch. Make X-shaped cuts with a small paring knife, 2 inched deep and 1 inch apart, staggering all over the fat side. Cook kale in boiling salted water to cover, following label dire Baked stuffed red snapper Prepare the fish for baking. Rub the inside with salt, pepper and butter. Saute the onion and garlic in butter until they are soft, then add them to the bread crumbs, cucumber, and almonds. Season with salt, pepper, thyme and moisten with white wine or Ajvar (roasted peppers and eggplant) Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 deg. F until the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off Peanutty stuffed eggs Cut eggs in half lengthwise. Carefully remove yolks and blend with peanut butter and mustard. Spoon mixture into whites. Cover and chill thoroughly. SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman. Tomatoes stuffed with corn slaw Slice tops of tomatoes & scoop out their insides. Reserve for another use. Set tomatoes on a platter. In a large bowl, toss together the remaining ingredients. Spoon into the tomatoes, serve or wrap & store in the refrigerator overnig Stuffed peppers -- thai style Cut the tops off the peppers, seed them & set aside. Mix together the filling ingredients thoroughly & stuff into the peppers. Place them in a shallow baking dish & bake them in a preheated oven at 350F for 30 minutes. Or steam o Stuffed chili rellenos Drain the chilies. Plan about 4 per person. Open each chili flat. In the bottom of a well buttered glass oven dish; place a layer of chilies. Dust the jack cheese with a small amount of flour. Mix together the crab and/or shrimp with the Jack chee Corn stuffed poblano chiles Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove ALL the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters Broiled eggplant parmigiana Coat A Large Nonstick Skillet With Cooking Spray, Add Oil & Place Over Medium-High Heat Until Hot. Add Onions & Garlic, Saute 5 Min. OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & Cook About 25 Min. OR Until Tom Imam bayaldi (eggplant stuffed with aromatics) Note: 8 canned plum tomatoes, sliced, may be substituted for the 5 fresh. Wash the eggplants, cut off the stem end if using large ones and cut in half lengthwise. With the tip of a sharp knife, make at least 3 lengthwise slashes on the cut side Hot stuffed cheddar potatoes Cut potatoes lengthwise. Scoop centers into a bowl, leaving 1/4" shell. Smoothly combine soup and milk, add cheese. Cook and stir over medium heat till the cheese melts. Keep warm. Break up potato pieces add broccoli and chicken. Stir in 1 cu Cucumber-stuffed tomatoes Remove stems from tomatoes. Cut thin slice off bottom of each tomato. With small spoon or melon baller, carefully hollow out tomato, leaving 1/8-inch shell. Invert tomato shells on paper towels to drain. In a small bowl, combine cream cheese and mayonnais Pecan chicken breast stuffed with cream cheese and broccoli Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the cdenter of each chicken breast, roll up, tuck in the sizes and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and pecans together in anothe Greek stuffed footballs Bring 3/4 C. Water To A Boil in A Saucepan. Stir in Rice. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender & Water Is Absorbed. Remove From Heat. Set Aside. Combine Turkey, Onion & Garlic in A Large Skillet. Cook Over Medium Heat Eggplant parmesan #3 Preheat broiler. Cut eggplants lengthwise into 12 slices. Arrange half of slices in a single layer on a baking sheet. Spray with cooking spray. Broil 4" from heat source for 5 minutes, or until browned. Turn eggplant, spray again and broil 5 Brie-stuffed chicken breasts Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove f Bacon stuffed cornish game hens ( microwave ) In a 1 quart casserole microwave bacon at high for 4 to 5 minutes or until crisp. Remove to paper towels. Drain fat, reserving 3 tablespoons. Add onion and celery to fat in casserole. Microwave at high for 2 to 4 minutes or until tender. Stir in bacon Stuffed baked potatoes with cheese sauce 1. Preheat oven to 425øF. Scrub potatoes; pierce each with a fork. Place on oven rack; and bake until fork-tender- 50 to 60 minutes. 2. Remove potatoes from oven. Cool slightly; split in half lengthwise. Gently scoop out potato, keeping shells intact. Tur Mexican stuffed peppers Wash the peppers and cut them in half lengthwise. Remove the seeds. Place the peppers, cut side facing down, on a rack above boiling water. Cover the pot and steam for about 10 minutes, or until the peppers are just beginning to get soft. Cheese-souffle stuffed tomatoes In a saucepan, melt butter and stir in flour. Gradually stir in milk. Stir over low heat until sauce becomes well blended. Stir in salt and pepper to taste and cool to lukewarm. Fold in egg whites. Slice tops from tomatoes and scoop out pulp, leaving Mexican stuffed mushrooms Twist mushroom stems free, trim off dried ends, and finely chop stems. In a 10-12" frying pan over medium heat, combine stems, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tables Chili stuffed chicken Make a horizontal cut across each chicken breast to make a pocket. In a small bowl, mix the chilies, cheese, garlic, and chili powder. Divide the cheese mixture into four equal portions and place one portion in each chicken breast pocket; secure the chic Avocado stuffed with smoked fish (west africa) The yolks rubbed through a sieve and the whites finely chopped. Each cut on pimento about 1/4 inch wide and 2 inches long. In a deep bowl, mash the egg yolks and milk together with a spoon or table fork until they form a smooth paste. Add 1 table Shrimp stuffed mushrooms Saute onion and celery in butter until soft. Add salt, cayenne pepper and chopped shrimp; saute until pink. Remove from heat. In a bowl, whip the egg and mayonnaise together. Cut bread into small pieces. Combine all the ingredients and fill mushro Rainbow stuffed peppers Cut bell peppers in half from top of stem to bottom; discard seeds and membranes. In large pot of boiling water, blanch peppers for 3 minutes; invert to drain. In medium skillet, brown turkey with onions. Add remaining ingredients and simmer until mixt Eggplant moussaka Cut eggplant into 1/4-inch slices, leaving skin on. Sprinkle slices with salt and let sit for 1 hour. Pat slices dry with paper towels. Brush base of baking dish with oil and place single layer of eggplant slices in the dish. Brush top of slices with Stuffed cabbage with lemon sauce BOIL CABBAGE IN SALTED WATER 3-4 minutes. Drain and reserve 2 1/2 cups water. Cool cabbage, core and remove 12 large leaves. Spread leaves out flat. Saute onion in 2 tablespoons butter until softened, then mix with beef, rice, 2 teaspoons salt and Peppers stuffed with tofu & rice All measurements are approximate! If making your own mixed veg I suggest carrot, potato, corn, and peas. Cut the carrot and potato small, to about the size of the peas and corn. Microwave until tender. Saute onion, celery and mushrooms in lots Savoury stuffed chicken Remove the leg bone from the thigh of the chicken by cutting away the flesh and twisting the bone so it breaks at the joint. Set the oven to 200C/400F/Gas Mark 6. Mix together the breadcrumbs, sweetcorn, wholegrain mustard, grated cheddar and seasoning. U Ham-stuffed mushrooms Chop mushroom stems. Cook stems and onions in 2 T. butter; stir in flour and salt, cook slightly. Add milk; cook until thick and bubbly, stirring constantly. Stir in ham mixture. Fill caps. Sprinkle with bread crumbs. Place in a greased baking dish. Bake Braised stuffed trout Place the dried mushrooms in a bowl, add the water and soak the mushrooms until they are softened, about 30 minutes. Remove the mushrooms from the water. pour the liquid into another bowl, discarding any sand or dirt which has collected at the bot Stuffed jalapeno poppers Using gloves, split jalapenos in half, removing seeds. Stuff with cream cheese and wrap pepper with half a slice of bacon, securing ends with wooden toothpicks. Bake at 375 degrees for 15 minutes or until bacon is done. Stuffed mushrooms * Use Montery Jack Cheese in this recipe. ~--------------------------------------------------------------------- ~-- Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. P Black bean-stuffed peppers Prepare beans according to package directions. Cut peppers in half lengthwise and remove seeds. Steam peppers, cut side down, over 1/2" boiling water until nearly tender, about 8 to 10minutes. Rinse with cold water, drain and set aside. Stuffed onions Boil whole onions with skins on for 20 minutes. Peel outer peeling off carefully. Cut off the top of the onions and using a spoon carefully remove the heart from each onion. Put ground beef into a bowl. Chop 2 tablespoons of the onion hearts and a Turkey stuffed shells Coat A Skillet Cooking Spray. Place Over Medium Heat Until Hot. Add 1/2 C. Onion & Carrot; Saute 5 Min. Add Turkey; Cook 5 Min. OR Until Turkey Is Browned. Drain; Wipe Skillet Dry With Paper Towels. Return Turkey To Skillet. Add Flour, 1/4 t. Salt