Submitted by Caroline Eickenhorst
on Thursday, May 30, 2002
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Makes:
6 servings
Prep Time:
15 minutes
Cook Time:
15 minutes
Ready In:
30 minutes
A versatile eggplant dish to make with either rice or cornbread.
Ingredients
3 large eggplants peeled & cubed
1 1/2 pound ground meat
1/4 cup parsley
salt & pepper to taste
1 large onion chopped
1 bell pepper chopped
1/4 cup onion tops
3 cups cooked rice
Directions
Place peeled eggplant in cool salty water. Brown ground meat; add onion and bell pepper and cook for 5 minutes. Add eggplant, salt, pepper, parsley and onion tops. Cook for about 10 minutes or until eggplant is soft and tender. Mix with the cooked rice. Cornbread may be used in place of the rice.
