Stuffed Eggplant (Aubergine)

in , , , , on Tuesday, October 25, 2011

Photo credit ~ Susan M. Barrett



Eggplant is one of my favorite vegetables.  Unfortunately, it is not for anyone else in the family! May I digress for a moment?   Aubergine is also one of my favorite colors and the color of my dress for Matt and Kathy’s wedding next month!

When I was a teenager, I was delighted to have dinner at Old Stone Inn, in Simpsonville, KY with my parents and others.  This building has quite a history, going back to the early 1800’s, the time of the building’s completion.  It has served as a stage coach stop, tavern, residence, inn and since the 1920’s, a restaurant.  Its list of historical visitors includes former president Andrew Jackson and General Lafayette. 

Old Stone Inn is constructed of quarried limestone, gathered from a nearby quarry.  Upon passing through another owner’s hands in the 1920’s, the building served as a tearoom known as “Ye Olde Stone Inn.”  It is a beautiful old building filled with a plethora of antiques and at the time we were there, patrons were encouraged to go upstairs and view even more fabulous antiques. 

I don’t see stuffed eggplant on the menu now but, back then it was one of the restaurant’s most popular dishes.  It had a savory excellent taste that was hard to resist.  Mom found this recipe, supposedly just like theirs.  It is easy to make and a great way to acquaint yourself with this vegetable if you have not eaten it.

I have also prepared sliced eggplant with an egg wash, coating it in cornmeal seasoned with salt, pepper and garlic powder, and then frying it in a little olive oil.  It is delicious also; tender with a distinct flavor, having a crunchy crust!

Stuffed Eggplant (Aubergine)

Ingredients:

1 eggplant
¼ cup onions, chopped
Ritz crackers, broken
1 can cream of mushroom soup
¼ cup parsley, chopped
1 garlic clove, chopped
3 or 4 tablespoons butter, melted

Method:

Cut eggplant in half lengthwise, leaving ¼” pulp and remove stems.
Scoop out meat and chop into pieces. 
Sprinkle salt and pepper in shells and set aside.
Place chopped eggplant in saucepan and cook with onions for a few minutes just until tender.  Drain well.
Take about 20 broken Ritz crackers, soup, parsley and garlic and add to eggplant. 
Combine ingredients well.
Stuff mixture into eggplant shells.
Crumble about 10 Ritz crackers and sprinkle over top of eggplant.
Drizzle with butter.
Bake at 350 degrees for 30-40 minutes until hot and nicely browned.

This recipe is a winner that I hope you will try!







This entry was posted on Tuesday, October 25, 2011 at 6:48 AM and is filed under , , , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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