It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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.
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