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
- add review
- #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.
added by
nutrition data
Nutritional data has not been calculated yet.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
see more eggplant recipes
reviews & comments