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Eggplant: Stuffed Eggplant

Stuffed Eggplant

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1 tb ground flaxseed with 3 tb warm water (this is your egg-replacer)*
1 large eggplant for 2 people about$1.50.
3 slices of bread  
1/8 tsp black pepper
1 tsp salt
1 tablespoon dried parsley flakes 
1 tablespoon minced onion
3 tablespoons canola or olive oil

(Feel free to add all the seasonings you like. To mimic a turkey-taste, add sage and/or  poultry seasoning.)

Time to complete about 45 minutes   

Directions for cooking
1. Preheat oven to 375*
2. In a cup, mix 1 tablespoon ground flaxseed with 3 tablespoons warm water and set aside
3. Wash eggplant, cut in half – lengthwise
4. Place with rounded sides down in large pot (for stove top cooking) or in a glass pie plate (for microwave cooking)
5. Add 1” of water and cover and cook for about 10 minutes
6. Scoop out insides of eggplant and leave ¼” rim around the shell
7. Mix eggplant innards with 2 slices of bread, parsley flakes, salt, pepper, onion and 2 tablespoons of oil, and flaxseed mixture
8. Taste now and adjust seasonings according to your specific tastes. (You can do this because there’s no uncooked meat or eggs in the recipe.)
9.Fill up eggplant shell with eggplant mixture
10. Crumble and mix 1 slice of bread with 1 tablespoon of oil and some salt and put on top of stuffed eggplant
11. Place eggplants on a greased cookie sheet
12. Bake in oven at 385* for about 30 minutes

*Uncommon ingredients:

Ground Flaxseed is sold as a vitamin supplement (in pharmacy section of many stores) and as a food item depending on the store. I have seen it in Walmart, Trader Joe’s, Whole Foods. If your store doesn’t carry it, print out the “Please carry this in our store” page and ask them to order “Ground Flaxseed”.

Stuffed eggplant by Marge Buchanan.