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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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STUFFED EGGPLANT

From: Nellie Bitar, Pittsburgh, PA
Primary category: Appetizers

Ingredients

2 c uncooked rice
1 small bunch finely chopped parsley
1 large chopped onion
Few leaves of chopped green mint
2 large finely chopped tomatoes
Salt and pepper to taste
1/2 c olive oil
4 small eggplant
1 large can of tomato juice
Cooking spray

Procedure

Preheat oven to 400°. Mix all ingredients except the eggplant and juice and set aside.

Scoop out the insides of the eggplant to form a boat or hollow casing. Stuff with stuffing mix. Line in a medium greased baking dish or roasting pan. Pour tomato juice over vegetables.

Bake for 30 minutes. Reduce heat to 350° for 1-2 hours or until done.

Note: You may substitute bell peppers or zucchini for the eggplant.

RETURN TO ALL RECIPES

Stuffed Eggplant - NOTES

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Stuffed Eggplant - REVIEWS

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