Ingredients
1 medium eggplant
1/2 lb. ground beef
1/2 c. minced onion
1/2 tsp. pepper
1 tsp. salt
2 c. cooked rice
5 Tbsp. margarine
1/4 c. chopped green pepper
1/2 c. bread crumbs
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
You're reading one of recipes available free. Full library with Gastronome.
Peel eggplant and cut into cubes. Cook in boiling, salted water until tender (15 to 20 minutes). Drain; mash with fork. Brown meat in 3 tablespoons margarine. Add onion and pepper and cook until tender. Stir in eggplant, rice, salt and pepper. Spoon into a 10 x 6 x 2-inch baking dish. Saute bread crumbs in remaining 2 tablespoons margarine. Sprinkle over eggplant mixture. Bake at 375° for 20 minutes. Makes 4 to 6 servings.