Free Shipping on 3 TasteBooks or more

Stuffed Eggplants

Anna Marie Johnson TeagueAnna Marie Johnson Teague

Ingredients

  • 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

directions

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.

Ratings

MY RATING

You must be logged in as a member
to rate recipes. Log In or Join.

reviews

add your review

You must be logged in as a member to review recipes. Log In or Join.


more food from around the web


Welcome to TasteBook
All your favorite recipes
& cookbooks in one place.
Join Now!

Connect with TasteBook

Newsletter Sign-Up

Receive our weekly featured recipe and the best of the TasteBook blog right to your inbox.