Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Clam Stuffed Eggplant
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- #79611
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 large eggplant
1/4 cup onion, minced
2 cloves garlic, minced
1/4 cup butter
1 cup clams, minced, with liquid
2 tablespoons parsley, minced
1/4 teaspoon basil
1/4 teaspoon thyme
1 cup soft French bread crumbs
salt and pepper
1/2 cup soft French bread crumbs
2 tablespoons butter, melted
directions
Cut top from eggplant and scoop out pulp, taking care to leave shell intact. Chop pulp and steam until tender.
Melt butter in skillet and saute onion and garlic until transparent. Add clams, parsley, basil, thyme, the pulp, 1 cup crumbs, and salt and pepper to taste. Fill shell with the mixture.
Mix remaining crumbs with the melted butter and sprinkle onto filling. Bake in a preheated 350 degrees F oven for about 30 minutes.
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Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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