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Stuffed Eggplants

Anna Marie Johnson TeagueAnna Marie Johnson Teague


  • 4 eggplants
  • 6 bell pepper
  • 1 onion
  • 3 cups rice, cooked per instructions
  • 1/2 tablespoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons shortening
  • 2 cloves garlic


Half the eggplants, scrape flesh and grind. Clean and grind peppers, onion and garlic. Put all ingredients to fry in the shortening. Add salt and pepper. Scald eggplants; season with salt and pepper. Stuff and serve.



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