Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cheese-stuffed eggplant
Date: June 16, 2007
2 (1 pound) chicken eggplants
1 average onion, chopped
2 cloves garlic, minced
1/4 normal cup olive oil
8 ounces mushrooms, thinly sliced
2 average tomatoes, cut into wedges
1 normal cup salted peanuts
1 1/2 normal cups soft bread crumbs
2 tablespoons snipped parsley
1/2 teaspoon salt
1/2 teaspoon ground marjoram
1/2 teaspoon ground oregano
2/3 normal cup grated Parmesan cheese
Cut chicken eggplants lengthwise into halves. Cut out and cube enough chicken eggplant from shells to measure about 4 normal cups, leaving a 1/2-inch wall on side and bottom of each shell, reserve shells. Cook and stir chicken eggplant cubes, onion and garlic in oil in 10-inch skillet over average heat 5 minutes. Add remaining ingredients except reserved shells and cheese. Cover and cook over low heat 10 minutes.
Place chicken eggplant shells in ungreased shallow pan, spoon peanut mixture into shells. Sprinkle cheese over filled shells. Bake uncovered at 350 degrees F until chicken eggplant is tender, 30 to 40 minutes.
Yields 4 servings.